Video guide to skinning and deseeding tomatoes
Hi, I'm Lisa and I'm going to show you how to skin and deseed a tomato.
I've got an array of lovely tomatoes here. With the smaller ones, you don't really need to deskin them; with the larger ones, it's best to take the skin off, especially if you're making something like a pasta sauce or a spaghetti Bolognese, so you don't get the little bits of skin separating from the actual tomato.
Remove stalk and score
The best way to do this is to take off the stalk and then, with a sharp knife, I'm just going to score a cross into the back. I've got a slotted spoon and I'm going to put the tomato in boiling water for 30 to 60 seconds to loosen the skin.
OK, that looks ready, so I'm going to plunge it immediately into iced water for about 10 seconds to stop the cooking process.
Peeling the skin off
And the skin will easily peel off. That comes off really easily. I'm going to cut the tomato in half now and cut around the centre on either side and use my spoon to scoop out. Other side, same process.
So, there you go, that's a skinned and deseeded tomato. Say you wanted to deseed a tomato for a salad so it isn't quite so watery, you've just got the flesh of the tomato. What you need to do is the same process: cut the tomato in half, cut all the way round again, either side and using my spoon, I'm just going to scoop out the seeds. Exactly the same the other side, scoop them out.
So there you go, simple. That's how you skin and deseed tomatoes.