Culinary Arts

Peeling: Tomatoes

Thomas Keller

Lesson time 7:19 min

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

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Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
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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.



Reviews

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

I think the class, as a whole, made me feel more connected to the food prepared, the equipment used, and the mind of great chefs. It was deeply spiritual and philosophical in a way. I hope one day to pass along the love of cooking and the joy it brings people to my children.

Thomas Keller is one of the best chefs in the world. I am really proud of being his student by taking these master classes!

As soon as I get this cast off my foot I'll be cooking up a storm. I am grateful to Chef for sharing his knowledge & for the care he took in explaining so well what he probably know instinctly!

Chef Keller is an outstanding instructor and these lessons were both fascinating and practical. I learned several techniques that I plan to use. I enjoy gardening and share his love for fresh vegetables which I can now pickle in a way I had not considered.


Comments

Ramona W.

In the preseason to Peeling Tomatoes, Chef Thomas Keller refers to a recipe in The French Laundry Cookbook to try....Vine Ripe Tomato Sorbet with Tomato Tartare and Basil Oil....there were a lot of steps, but it was so well worth it. So fancy and cleansed the palate nicely. I opted to make the Port Wine Glaze and the sweetness complemented the tartness of the Basil Oil. The Tomato Sorbet sat on top of the Basil Oil and the Tomato Tartare and was topped with the Garlic Tuiles. This recipe was definitely a supper showstopper...

Jerry

"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 simple.....love the different colors and techniques of the tomatoes....love this class!

Bonnie

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.

Hobie

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

Roberta

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