Peeling fresh tomatoes is not necessary, unless the fruit is to be cooked. Heat causes skins to slip away from the flesh, so it is best to peel a tomato before adding it to a heated dish. To peel fresh tomatoes, submerge them in a bowl of boiling water for about 30 seconds. Transfer to cold water and the skins will slip off. Seed Scrape seeds away from the flesh with a pointed utensil, such as a grapefruit spoon, being careful not to puncture skin.
Tomato seeds contain significant nutritional qualities and few recipes are affected by seeds.
Avoid seeding if possible. Using a serrated knife, slice tomatoes lengthwise, rather than crosswise, to retain juice. Stuff Cut off stem end and scoop out seeds and pulp with sharp utensil, such as a grapefruit spoon, being careful not to puncture skin. Sprinkle the cavity lightly with salt and turn upside down on a paper towel to drain. Stew Place peeled whole or cut-up tomatoes in a saucepan without water.