From Thomas Keller's MasterClass

Peeling: Tomatoes

Learn how Chef Keller refines tomatoes for use in salads, sauces, and sandwiches—by peeling them.

Topics include: Peeling Tomato


Learn how Chef Keller refines tomatoes for use in salads, sauces, and sandwiches—by peeling them.

Topics include: Peeling Tomato

Thomas Keller

Teaches Cooking Techniques

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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Absolutely phenomenal. I really love Chef Keller's approach and philosophy about food, life, and teaching. He is a great teacher and I wish the class didn't end. Well done.

What a privilege to get to listen and learn from Thomas Keller. His humble, yet, respectful approach to not only cuisine but is culinary narrative was captivating, he is a true storyteller. I look forward to practicing these lessons almost as much as I look forward to dining at Bouchon or French Laundry.

The biggest thing I got out of this class is probably the space it made in my busy life to stop and fall in love with food.

I am influenced, inspired, and in awe of Thomas Keller!!!! He is the culinary Bob Ross! Thank you for this opportunity to learn from him



"Don't be afraid of the blade." I'd take that with a grain of salt (no pun intended). FEAR THE BLADE !

Diane T.

So incredible the different colors and techniques of the this class!


love the beautiful simplicity. How it can elevate a dish. Definitely makes me more aware of paying attention to the small details

Laura L.

I learned how to do this more than 35 years ago watching my mother blanching and peeling tomatoes for canning in the summer time. Even though ingredients were very sparse when I grew up in communist Romania, when we did get more we cooked a lot so I was surprised to see, given the abundance of ingredients, how very few people knew how to cook here. When I came to the US in 1992 the food channel was definitely not what it is today, cooking shows were few and far between and people either didn't cook at home or no one knew they did. Amazing how things changed in the last 26 years. The whole world became obsessed with food and cooking. 😊

Anne W.

The Greeks (at least in my Greek cookbook) have a very clever way to "peel" tomatoes and that is--they simply grate them. When you grate a tomato, you will find that the peel doesn't grate and when you're finished grating, the contents of the tomato is in the bowl and the whole peel is left in your hands.

Andrew U.

This was interesting. The picture shows the result with ripe organic heritage tomatoes. They took 15 seconds to blister. The generic ones from the supermarket had tough skins and took over a minute to blister. A lesson in the value of fresh, high quality produce.


I've made concasse and then used that for Bruschetta, so much better consistency for eating. None of the tomato falls all over the place off the crostini.

Jeri W.

Such useful techniques - I will definitely be peeling more tomatoes - so easy! I will also try the concasse - I imagine it will be wonderful spread over a piece of french bread with some olives and herbs


Wonderful info, however, I like the cc, and not each lesson has this option. Thank you so much,

Tammi G.

Wonderful techniques. I have not made concasse before but, definitely will.