As a novice cook, if a recipe called for peeling and seeding a tomato, I ignored those directions. With no idea how to do either of those tasks, I didn’t think it would matter. But ignorance was not bliss – random bits of tomato peel floated in my ratatouille or whatever other dish I was preparing, and seeds interrupted the velvety smoothness of my sauces.
The solution? Learn to peel and seed. Here’s how (video):
Tips on How to Peel and Seed a Tomato
Once you’ve learned how to peel and seed, your tomato sauces and casseroles, vegetable dishes, and soups containing fresh tomatoes will look and taste much better. (Needless to say, you don’t need to seed and peel cherry and grape tomatoes.) You can use the same tip for peeling on “stone” fruits such as peaches, nectarines and apricots. And it’s like learning to ride a bike, except much easier. Once you’ve mastered these techniques, you’ll peel and seed as if you always had.