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.

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.


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

I love parsnips! Wondering if salsify can be cooked in milk as well? I have never done anything other than roasting them. Sure it would be great puree

I am a home cook that loves everything about cooking, learning new skills, new ingredients, new techniques - this class was so inspiring and helped me to learn all of the things I mentioned above. I have admired Chef Keller and this was truly a treat to be able to learn from him. I am ready to head into the kitchen and practice what I have learned!

I have learned techniques long struggled with - such as Hollandaise/Bernaise Sauce. I have come to appreciate subtleties in preparing foods. I have raised my standards and expectations. I have grown in my respect for Cher Keller. Thank you. Now give us another Master Class

Slightly different than the pasta technique I have been taught but I will try it to see how well it works. I liked that he used metric scale



"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.