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.

Helped get a better understanding of basic intro to cooking. very helpful

I really enjoyed this course. Chef Keller made this course so clear and easy to follow. Thank you for sharing all this knowledge.

I feel like I have more confidence in cooking - and want to be sure I'm always aware of the ultimate goal - to nurture others.

Patient and Persistent. Whatever I do, that will be my motto. I always crave for more of his lessons and advice. My dream is to see him one day.


Bonnie D.

I haven't done the concasse, but will when I find some great tomatoes. I've had the small mixed tomatoes and grape tomato salad at least five times with just olive oil and Maldon salt. The extra time to peel them is worth it! Lovely and delicious.

Judith B.

Great lesson! Love the glazed carrots, trying this tomorrow after my trip from the Farmers Market!


Loved the lesson. Would be good to know what "finishing salt" is - a different kind of salt or just salt added at the finish.

Jack S.

Who would have known that blanching tomatoes was so cathartic? I had to take some pictures of my trim because the colors were so vibrant and varied. It definitely elevates the dish just getting to enjoy the soft fruit rather than the heavy bitter skin.

Angel T.

First peeled tomatoes today! Used them for a tomato soup later. Good stuff! Thanks Chef Keller for (slowly) drifting me away from the instant soups!

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...


"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. 😊