How I Peel a Tomato

Ok so if you know me, you know I'm kinda a picky eater.  I've gotten much better over the years but there's still a lot I don't eat.  Most of my pickiness is due to textures.  I'm not a big fan of any skin on a fruit or veg, I almost always prefer the skin off (except for potatoes -  I love the skins on potatoes, but even that I didn't like growing up).  Tomatoes I can eat with the skins but I prefer not.  So I was making salsa the other day and I decided I would peel my tomatoes to give a more uniform texture.  I don't boil my tomatoes, thats too much work for me (because I'm impatient and a little lazy).  I peel them much like some peel oranges or nectarines.  I score the edges in slices.  Then peel off the skin from each slice, they come off in sections very easily.

Score in sections

Peel from top down one section at a time

Fully peeled

Squish out the juice and the seeds into a bowl

 What else is great about this way to peel a tomato is that is also makes it easy to deseed and separate all the flesh.  If you've scored it deep enough it has created slices into the juicy part.  Simply hold the tomato over a bowl and slowly squeeze.  (unfortunately I didn't take pics of this but I will next time and I'll amend this post).  The juice and the seeds will squeak through the cuts in the tomato.  Then you can slice the tomato as you usually would and it will just be the flesh.

Yummy Pico de Gallo style salsa that I made with some of the new thiner Tostitos.

I am linking up this post with Tuesday Garden Party over at An Oregon Cottage, go and check out what other people are doing with their garden goodies!