Hello, tomato season! It’s nice to see you again.
If your garden is like mine, with plenty of tomatoes, garlic, herbs and little else, you’re probably up to your ears in ready-to-pick tomatoes right about now. Thanks to the hot, dry weather,
they took a little longer than usual to start ripening, but now I have a steady supply of cherry, roma and yellow pear tomatoes to enjoy. Even if you don’t have a vegetable garden, you’re no doubt indulging in tomato season via the grocery store or farmer’s market.
Ripe tomatoes are delicate and need a little extra care when peeling. Follow the easy steps below and you’ll have a bounty of peeled tomatoes ready to add to that pasta sauce or salsa.
Step 1: Using a sharp knife, score the bottom of each tomato in an ‘X’ shape
Step 2: Bring a large pot of water to a boil. Carefully add the tomatoes and boil for about 30 seconds.
Step 3: Transfer the tomatoes directly to a large bowl of ice water.
Step 4: Once the tomatoes are cool enough to handle, use your hands to peel away the skin; discard.
Recipe: Tomato-cucumber salsa
This salsa is ridiculously simple to make and requires no oil, making it a healthy, low-calorie complement to just about any dish.
Try substituting other ingredients like mango, watermelon or tomatillos, or add a handful of chopped cilantro or parsley. For a little more heft and a dose of healthy fat, toss in chunks of creamy avocado.
- 4 medium tomatoes, peeled, seeded and diced
- 1 English cucumber, seeded and diced (peeling optional)
- 1/2 onion, finely diced
- Juice of 1/2 lemon or lime
- 1 chile (such as jalapeño), finely chopped (optional)
- Salt and pepper, to taste
In a medium bowl, combine the first four ingredients. Season with salt and pepper. Let stand, refrigerated, for at least 30 minutes to let the flavours combine. Serve with tortilla chips or as a topping for chicken or fish.