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.