Return the water to a boil and fill a bowl with ice water. Cut out the stems of the tomatoes and cut a shallow “x” in the base of each (this helps with peeling). Blanch the tomatoes in the boiling water until the skins begin to loosen, about 30 seconds. Immediately drop the tomatoes into the ice water to stop the cooking. Drain the tomatoes, peel them, cut them in half crosswise, and gently scoop out most of the juice and seeds. Cut the tomatoes into 1/2-inch pieces, cover, and set aside at room temperature.
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