Tough Thick Tomato Skins: Why They Matter and How to Deal With Them

Tomatoes are a beloved fruit (yes, they’re technically a fruit!) that can be used in countless dishes. But not all tomatoes are created equal. Some have tough, thick skins that can make them difficult to eat or use in recipes. In this article, we’ll explore why some tomatoes have tough skins, why it matters, and what you can do about it.

Why Do Some Tomatoes Have Tough Skins?

Tomatoes with tough skins are often referred to as “processing” or “mechanical” tomatoes. These varieties were developed specifically for use in processing facilities, where they are cooked, peeled, and canned. The thick skins help protect the tomato during mechanical handling and processing, and prevent the fruit from breaking apart or becoming too soft.

However, not all tough-skinned tomatoes are processing varieties. Some heirloom varieties may also have tough skins due to genetics or environmental factors. Regardless of the cause, tough skins can make it challenging to enjoy these tomatoes raw or use them in delicate recipes.

Why Do Tough Skins Matter?

Tough skins can affect the taste, texture, and appearance of tomatoes. When eaten raw, tough skins can be unpleasantly chewy or bitter. In recipes, they may not break down properly, leading to chunks of skin in the final dish. Additionally, tough skins can make it more difficult to peel tomatoes for recipes that require it.

For these reasons, many people prefer to avoid tough-skinned tomatoes altogether. However, if you find yourself with a batch of tough-skinned tomatoes, there are several ways you can deal with them.

How to Deal With Tough Skins

Blanching

One of the most effective ways to remove tough tomato skins is by blanching. This involves briefly boiling the tomatoes, then plunging them into ice water. The hot water loosens the skins, making them easier to remove, while the ice water stops the cooking process and prevents the tomato flesh from becoming mushy.

To blanch tomatoes:

1. Bring a large pot of water to a boil.
2. Cut a small X in the bottom of each tomato.
3. Using tongs, carefully lower the tomatoes into the boiling water.
4. Let the tomatoes boil for 30 seconds to 1 minute, or until the skin begins to peel away from the flesh.
5. Remove the tomatoes from the boiling water and immediately transfer them to a bowl of ice water.
6. Once the tomatoes are cool enough to handle, gently peel off the skins.

Peeling with a Knife

If you don’t want to blanch your tomatoes or don’t have access to boiling water, you can also peel them with a knife. This method takes a bit more time and patience, but can be just as effective.

To peel tomatoes with a knife:

1. Using a sharp paring knife, cut off the stem end of the tomato.
2. Starting at the top of the tomato, carefully slice off strips of skin, working your way around the tomato.
3. Be sure to remove all the tough white membrane just under the skin as well.

Using a Food Mill

If you’re making a recipe that calls for pureed or strained tomatoes, using a food mill is another great option. A food mill is a hand-cranked device that separates the seeds and skins from the tomato pulp, leaving you with a smooth sauce or puree.

To use a food mill:

1. Cut the tomatoes into quarters and remove any stems or leaves.
2. Place the tomatoes in the food mill and turn the crank to press them through the holes.
3. The seeds and skins will be left behind in the food mill, while the pulp will fall into a bowl or container below.

While tough-skinned tomatoes can be a challenge to work with, they’re not impossible to use. By blanching, peeling with a knife, or using a food mill, you can remove the tough skins and enjoy delicious tomatoes in your favorite recipes. Whether you’re making a fresh salsa, a classic marinara sauce, or simply enjoying a juicy tomato sandwich, don’t let tough skins get in the way of your enjoyment.

A ripe tomato on a white background

: tomato skins, tough-skinned tomatoes, blanching tomatoes, peeling tomatoes, food mill, tomato recipes