Blanching is the usual way for peeling a tomato. Drop the tomato into boiling water for a minute or two. Retrieve the tomato and drop into cold water. The skin will usually crack. Then you peel.
To speed up the cracking and make the peeling much faster, make a small x in the blossom end of the tomato using a sharp knife. Having the x cut in the tomato shortens the amount of time the tomato needs to be in the boiling water, thereby leaving the tomato less “cooked”. The peel also slips off much, much more easily.
Some of the heirloom tomatoes peel readily without blanching. Try this when the tomato is really ripe. Pineapple tomato and green zebras are two that cooperate beautifully.
I have not found a hybrid tomato yet that peels like this. Easy peeling seems to be bred out in favor of other characteristics like higher yields or longer shelf life.
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