tomatoes (medium - peeled
Tomatoes are rich in lycopene, a carotenoid antioxidant with potential cardiovascular benefits, and provide vitamin C, potassium, and folate. Cooking and processing tomatoes increases lycopene bioavailability.
About
The tomato (Solanum lycopersicum) is a berry fruit native to Mesoamerica, belonging to the Solanaceae family alongside peppers and eggplants. Tomatoes are characterized by their round to slightly flattened shape, smooth skin ranging in color from green (unripe) to red, orange, yellow, or deep purple (ripe), depending on variety. The interior flesh contains numerous small seeds suspended in a gelatinous matrix and juice. Flavor profiles vary considerably across cultivars, from acidic and tangy to sweet and complex, with notes of umami when fully ripe. Medium tomatoes typically weigh 150–250 grams and are prized for their balanced flesh-to-seed ratio and versatility in the kitchen.
A peeled tomato has had its thin outer skin removed, typically via blanching in boiling water followed by ice-bath cooling, allowing the skin to slip away easily. This preparation exposes the flesh and facilitates faster cooking while creating a more refined texture in sauces and cooked preparations.
Culinary Uses
Peeled medium tomatoes are foundational to countless global cuisines, particularly Mediterranean, Latin American, and Asian cooking traditions. They are essential for producing smooth tomato sauces (passata, sugo), soups (gazpacho, minestrone), and braises. The removal of skin creates a more uniform texture in sauces and allows for faster integration during cooking. Peeled tomatoes are commonly used in Italian pasta sauces, Spanish sofrito bases, Indian curries, and Mexican salsas. They can be stewed whole, diced, or pureed, and pair well with garlic, basil, olive oil, onions, and chile peppers. The peeled form is particularly valued in refined cuisine where skin fragments would be aesthetically undesirable.