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Food

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.

Have cooked my entire life, but this has inspired me to become better

Very simple techniques to build strong fundamentals in cooking. I cannot cook, but have taken some nuggets away from Thomas' course. Thank you!

I like very much the values, the holistic and human approach Thomas Keller put in his works and had put in these class. Thank you. I know more than before, but more so I enjoyed being engaged and feeling together with him. Please let him know if you can. Raimondo Boggia

I'm just one more student in awe of Professor Keller


Comments

Daniel P.

The cherry tomatoes were easy to peel after boiling and shocking. The other tomatoes, especially the green ones, where a little bit harder to peel. I let it sit in the boiling water for a little more than 2 minutes, even then it was still harder to peel. I enjoyed this exercise though. A lot of patients when dealing with a bunch of tomatoes.

Marcel S.

Thank you for this step by step guide. It works well. :) Does the process also count for other nightshade's like pepper (paprika)?

Nancy D.

Very clear and enjoyable lesson. Love the flavor and texture of peeled tomatoes using this technique! Peeled grape tomatoes with olive oil and sea salt.

A fellow student

I am continuing yesterday's class which I loved as everything is so coherent and enjoyable -- but I will get started now and shall return the compliments later on. Thank you! Mirja von Knorring

A fellow student

I never knew how o glaze carrots like that. Can you use the same/similar method with onions (caramelize)? I always just went low and slow.

Laura D.

He makes these touches of elegance so easily achievable - I never thought I would go back to peeling asparagus, much less bundling them, but now I will.

Dals

I eat a lot of tomatoes and I don't like the skin either since I knew it's not digested. I always just peel them with a peeler which doesn't make as beautiful tomatoes as his. Watching his lesson made me want to put in a little more effort :)

Rob

I really like the way this series is set up, taking you through different techniques, and Keller knows his stuff... but goddamn I have a hard time staying awake while listening to this guy.

Kathryn K.

Are you supposed to salt the water to blanche tomatoes? Or is that just for flavor for asparagus? Loving these classes!

A fellow student

made this with the asparagus from two lessons ago. mixed a dry concasse with balsamic vinaigrette and served together.