• 1 to 2 Italian Roma tomatoes
  • 1 to 2 beef steak tomatoes
  • 1 to 2 yellow tomatoes

1. Bring a pot of water to a boil. With a paring knife, cut out the core of the tomato. Turn the tomato over and cross slash the bottom of the tomato. Immerse the tomato in boiling water for about 10 seconds, depending on the ripeness, or until the skin starts to curl and blister. Remove the toma...

View full recipe at SpringPad


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