The easiest way to slip those skins off ripe tomatoes is to drop 'em in a vat of boiling water for 30 seconds or so. Once they've cooled a bit you can slip the skins right off (or give them a "spa" of an ice-bath like Barbara does). I learned from my favorite cookbook author to score a little "x" on the bottom of the tomato to help the skin detach.
But then on NPR's The Splendid Table a few weeks ago, Lynne Rossetto Kasper said that moisture affects the flavor of tomatoes - even a little moisture - and that she much-preferred a "dry heat" method where you roll the tomato on a hot grill or griddle. This method seems more labor-intensive - is it worth it? Which do you use?
Chocolate-stuffed bananas on the grill
Tyler Florence welcomes new daughter
Beware kids' menus!
