When cooking our salsa or homemade spaghetti sauce, we like to peel off the skins. Skins can be left on but the will eventually separate from the tomato meat and leave long skin pieces throughout your sauce or salsa. Removing the skin takes only a few minutes and leaves a much better texture. Here is how I remove mine..
1. First take a sharp knife and make an X in the bottom of the tomato. Roma tomatoes are perfect for salsa and sauce. They have a higher “meat” content and less seeds so your sauce is thicker.
2. Once your tomatoes are wash and have an X in them, place them in a pot of boiling water. The X allows the skin to peal faster with out over cooking the tomato. Boil for just a few minutes or until you see the skins start to peel away as shown above.
3. Remove them from the water and place them in ice water. 2nd image.
4. Once they are cool enough to touch, peel away the skins and discard.
5. Cut out the hard core and use the remaining tomato as desired! The 3rd image show the tomatoes diced and ready to be added to a Pasta Sauce. Use a food processor to finely chop- perfect for salsa.