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Peeled Tomatoes for Soups and Sauces ( a "how To")

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“Was surprised when I saw so many recipes for tomato soup calling for peeled tomatoes....but no instructions as how to peel them! If you try to peel a fresh tomato, you know it's a mess, that's why so many folks use canned tomatoes! Well, for the uninformed, here's how..............and a good-bye to canned! NOTE: for ease of printing this I am using 20 tomatoes as the guideline.”
20 cooked tomatoes

Ingredients Nutrition


  1. Bring a large pot of water to a boil, add salt if using. The size of pot depends on how many tomatoes you put in at a time. I only put in five at a time.
  2. At boil, submerge tomatoes (they will float but that's okay), bring water back to a boil. Boil for three to seven minutes depending on the size of tomato.
  3. Remove tomatoes but keep the water simmering for next batch.
  4. Cool enough to handle. The skin should be split on each tomato now, so just peel from that starting point.
  5. Cut in half and remove seeds.
  6. NOW, you have tomatoes ready for whatever is your next step. Easy, right?

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