French Technique: Artsy Tomato Peeling Picture Show

Want to feel French while peeling your tomatoes? Moi aussi. Let’s grab a glass of wine, enjoy some duck confit and watch the Artsy  Tomato Peeling Picture Show.

Bonjour, Ma Petite Chou. The French Culinary Institute gives lots of technical flair to your cooking style. Even tomatoes get refined. I am sharing a tomato technique that I gathered from my (and Bobby Flay’s) alma mater.

Peeling tomatoes is apart of a larger tomato preparation called “tomato concasse” (peeling, seeding and dicing tomatoes). Enjoy part one of  the tomato concasse technique, the Artsy Tomato Peeling Picture Show, then try it at home.  Here’s what you need…

Roma tomatoes
Ice
Water
Deep Pot
Large Bowl
Paring Knife

1. In a deep pot, boil water, then reduce to a simmer. In a large bowl, place ice and water. Carve a shallow hole in the top of the tomato.

2. Cut a small “x” at the bottom of the tomato.

3. Place the tomatoes in the simmering water for about 1 minute. Remove the tomatoes into the bowl of  ice water to cool.

4. Pull out the cooled tomatoes and starting from the “x”, peel the skin back towards the other end. Et Fini!

Watch the tomato technique and how to make salmon croquette appetizers, here.