For tossing into pasta and salads or topping ice cream and angel food cake.
Once my water is at a rolling boil and I’ve set up a large bowl with water and ice to stop the cooking, I add just a handful of tomatoes to the water at a time. By working in small batches the temperature of the water doesn’t drop too much, so all it takes is a quick dip to loosen up the skins.
Once chilled, I use a small paring knife or even just my fingers to peel the skin off each. They should slip right off if you take the time to score and core them properly. I then line each skinned tomato up on a rimmed baking sheet lined with parchment paper, which prevents them from sticking.For the glaze, I mix together sugar and salt with a touch of water until the mixture resembles wet sand.
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