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The tomato is a fragile “vegetable fruit” whose peel consists of a thin adherent skin.
Remove the stem just by twisting it.
Make a small x-shaped incision on the rounded end without cutting deeply.
Immerse the tomatoes in simmering water so as not to shock the tomato’s fragile flesh. Leave for a few seconds at the boiling point until the skin begins to wrinkle or come off.
Drain, refresh under cold water and peel carefully. The skin slips off very easily. It’s important not to press on the flesh so as not to crush the tomato.
You can then hull it – cut the tomato into quarters
Seed it with your fingers or a spoon. Cut the tomato according to how you will use it: even dice to use raw, or crushed, a coarser method for stewing.