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Three peeled tomatoes on a white plate.

How to Peel Tomatoes

Here’s the best way to peel tomatoes— and seed them, too, if you like. It may sound fussy, but trust me, this method couldn’t be easier. Plus it’s the key to velvety smooth tomato sauces, soups, and salsas.
Course Pantry, Salad
Cuisine American
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 4 servings
Calories 20kcal


  • 1 pound tomatoes (about 4 romas) or more as needed


  • Bring a large pot of water to boil (use 2 quarts of water for every 3-4 roma tomatoes as a guide, remembering you can always work with the tomatoes in batches). Meanwhile, fill a bowl with ice water and set aside.
  • Using a serrated knife, gently make a shallow “X” into the bottom (not the stem end) of each whole tomato, just through the skin.
  • Add tomatoes into the water using a slotted spoon, or just drop them in by hand. Let tomatoes simmer until the skin begins to pull away from the "X", about 15 to 30 seconds.
  • Remove tomatoes from the water and transfer to the ice bath to stop the cooking. Once cool, slide or peel off the skin starting at the “X”.


Serving: 1tomato | Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 269mg | Fiber: 1g | Sugar: 3g | Vitamin A: 945IU | Vitamin C: 16mg | Calcium: 11mg | Iron: 1mg