In original salads, tomato tarts, or even stuffed ones, the tomato is the ally of sunny days and comes in a thousand and one ways in spring. Although its skin is edible, the question remains: is it better to eat it or better to remove it?
Rich in nutrients
Tomato skin is a valuable source of health-promoting nutrients. Excellent for health, the skin of tomatoes is rich in vitamin C, antioxidants and lycopene, a pigment which gives it its color and which notably prevents the appearance of cancer and cardiovascular diseases.
By keeping the skin, you maximize the nutritional value of your tomato dishes. Additionally, the skin contributes to the structure and texture of the tomatoes, which is important for some recipes where you need the tomatoes to hold together while cooking. Please note, if you choose to keep the skin, be sure to choose organic tomatoes or wash them well to remove pesticide residue.
More difficult to digest
The skin of tomatoes is rich in cellulose, a plant fiber that is difficult to digest, especially when consumed in large quantities. Added to this is the natural acidity of the tomato skin. To aid digestion and avoid any gastric discomfort, it is therefore a good idea to remove the skin from tomatoes before consuming them, especially if you plan to eat them raw.
To remove it, immerse the tomatoes in boiling water for a few seconds, then immediately transfer them to ice water to stop the cooking. This will allow the skin to come off much more easily. By heating your tomatoes in the microwave in a large bowl of water, you will achieve the same effect. You can also use a direct flame, like that of a gas stove, and place your tomato over it for a few minutes, turning it regularly. The skin of the tomato cracks under the effect of the heat, which will make it easier to remove.
While some prefer to keep the skin for its texture and nutrients, others remove it for taste or digestion preferences. Peeling tomatoes therefore often depends on the recipe and individual preferences.
