Many recipes call for peeled tomatoes because the skin can get in the way of a smooth texture. In this video, Galton Blackiston shows us how to blanch and peel a tomato ready for cooking.
Try peeling tomatoes to create a silky smooth sauce for soups and homemade sauces such as in Andy Waters' Baked cod with tomato sauce or Marcello Tully's Smoked haddock soufflé with tomato, pepper and olive sauce.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in