Use a potato ricer to remove skins from fresh tomatoes!!
If you’re like me, you have little necessary tasks when cooking that you just HATE to do. For me, one of them is peeling the skins from fresh tomatoes. In fact, I’ll secretly use diced or crushed San Marzano tomatoes sometimes rather than just go outside and pick the tomatoes I need! Peeling skins is messy and stupidly labor intensive. But yes, I know — it is totally worth the effort.
Well here is today’s killer cooking tip! Blanch the tomatoes quickly like you normally would and then, instead of futzing with hot fruit and burning yourself or splooshing jelly seeds down your sweater (like I am prone to do) simply put the blanched tomato into a potato ricer! Push down on the handle and mush all of the gorgeous pulp, jelly and seeds into your bowl or pot — leaving the bitter skins and tough stuff behind!
Total genius from Cook’s Illustrated!