Ingredients
- 3 tomatoes
- 6 cups water, or enough to cover tomatoes
Make it step by step
- Bring a saucepan of water to a boil.
- Core out the stem of the tomato by circling the tip of a paring knife around the stem in a cone shape.
- Score an "x" in the opposite end and drop the tomato into the boiling water.
- Blanch for about 30 seconds to 1 minute, until the skin begins to peel up around the "x".
- Remove with a slotted spoon and drop into a bowl of ice water to stop the cooking.
- Peel the tomato and cut it in half crosswise. Using your thumbs, scoop the seeds and juices out of the crevices.
- With a paring knife, slice out the interior membranes, leaving a bowl-shaped tomato exterior. The exterior and interior can then be rough chopped or diced to the desired size.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Katrina Moore, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.