SKIN TOMATOES EASILY
Adding skinned and parboiled tomatoes to your tempered masala is an easy way to bring a little extra sweetness and acidity to the end dish, while also providing a rich and natural bed in which your spice can express. Tomatoes will increase the heat in hot aromatics and the brightness of acidic spices.
KITCHEN HACK STEPS:
Boil the kettle. While the kettle is boiling, core the tomatoes and cut a shallow cross in the base of each.
Put the tomatoes in a deep bowl and cover with the boiled water.
Leave the tomatoes to sit for five to ten minutes. The riper the tomato, the less time it will take for the tomato to slightly parboil and the skin to loosen.
When sufficiently soft, strain out the hot water and easily remove the skin from the tomatoes with your hands.
Chop and use with your favourite masala to create a richer spice paste.