“The technique is relatively quick and easy; it will allow you enjoy those gorgeous summer tomatoes sans skin and seeds.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Fill a large bowl with ice cubes and water and set aside.
- Bring a large pot of water to a boil.
- Cut an X in the bottom of each tomato with a knife.
- Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
- Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
- Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.
Nutrition
Amount Per Serving (2 total)
- Calories
- 33 cal
- 2%
- Fat
- 0.4 g
- < 1%
- Carbs
- 7.2 g
- 2%
Based on a 2,000 calorie diet
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