That is the traditional way called parboiling
The problem is it heats the entire tomato and cooks the fruit to a deeper level. to do it Proper, you would plunge the fruit immediately into Ice water to stop the heat.
this method minimises the heat that reaches the fruit.
Overall this is much faster, once you consider all the other preparation. Most times I flash several with thew torch before I peel.
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rootsxrocks, Wed 23 Jun 2010, 18:38,
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