How to Peel Tomatoes and Peaches

If you are new to cooking you may be wondering the best way to peel thin skinned fruits such as tomatoes, peaches, apricots, etc.  The easiest way to do it is by the use of hot water.

Today I am peeling some Roma tomatoes for some homemade tomato sauce, but the same method works for peaches and other thin skinned fruits. (Perfect for when you are making a peach cobbler this summer!)

Start by:

  • Start a large pan of water to boil on the stove.
  • Fill a large pan or bowl with cold water or ice water. 
  • Prepare the fruit by washing it and then  cutting a small X into the skin of the fruit with a paring knife. OR today I just chopped a small amount of the end of the tomato off that had the stem attached.
  • When water is at a low boil, place the fruit into the pan and let boil for 30 seconds to 1 minute. Just enough to loosen the skin from the fruit.
  • With Tomatoes you can tell this, when you see a small crack or tear in the skin appear. 
  • Remove fruit from boiling water and plunge into the bowl of cold water. This is to stop the cooking process.
  • Using your hand just simply pull the peel away from the fruit.
    How to peel peaches
  • Jan's tip: If you are peeling tomatoes, at this point you may want to just go ahead and cut it in half and scoop out the seeds and pulp.

  • Fruit is now ready for your recipe. 
    Homemade Marinara Sauce

1 comment:

  1. Very cool! I didn't know you could do that! What about peeling when you want to serve the veggies fresh? Like tomatoes for a salad? I leave the skin on mine but my Mom requests that it and the seeds be removed. Any tips?
    I found you at Mostly Homemade Monday's. My link is for Choc Chip Cookie Dough Brownies - Gluten Free & Vegan. The link is


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