To soften cherry tomato skins, there is a simple and effective method that involves boiling and chilling the tomatoes. This technique allows you to remove the skins easily without overcooking the tomatoes themselves.
1. Prepare a pot of water: Fill a medium-sized pot with water and bring it to a rolling boil. You don’t need a lot of water, just enough to cover the tomatoes.
2. Score the tomatoes: While waiting for the water to boil, take a sharp knife and make a small “X” shape on the bottom of each cherry tomato. This will help the skin to peel off more easily.
3. Blanch the tomatoes: Carefully drop the cherry tomatoes into the boiling water. Let them cook for about 30 seconds to 1 minute, or until you notice the skins starting to crack and loosen.
4. Prepare an ice bath: While the tomatoes are boiling, prepare a bowl of ice water. Fill it with cold water and add a handful of ice cubes. This will be used to quickly cool down the tomatoes after blanching.
5. Transfer the tomatoes to the ice bath: Using a slotted spoon or tongs, remove the tomatoes from the boiling water and immediately transfer them into the ice bath. This rapid cooling process will stop the tomatoes from cooking further.
6. Peel the tomatoes: Once the tomatoes have chilled for a few minutes in the ice bath, you can begin to peel off their skins. Gently grab a tomato by the “X” you made earlier and slide off the skin using your fingers. The skin should come off easily without much effort.
7. Repeat if necessary: If you have a large batch of cherry tomatoes, you may need to blanch and peel them in batches. Simply repeat the process until all the tomatoes are softened and the skins are removed.
This method of blanching and chilling the tomatoes is a quick and effective way to soften the skins without cooking the tomatoes through. It is especially useful when you want to use the tomatoes in recipes that require skinless tomatoes, such as salsas, sauces, or salads.
Personal experience: I have used this technique countless times in my own kitchen, and it never fails to produce perfectly softened cherry tomato skins. The boiling water loosens the skins just enough to make peeling a breeze, while the ice bath ensures the tomatoes stay firm and fresh. It’s a simple yet effective method that saves time and makes the cooking process much smoother.
