To peel a tomato, first core it with a paring knife, removing the stem end and white center. Cut an X on the bottom of the tomato, carefully piercing just through the skin. Immerse the tomato in a pot of boiling water just long enough to loosen the skin without cooking the tomato (about 5 seconds for a very ripe tomato, about 10 to 20 seconds for a firmer tomato). Remove the tomato with a slotted spoon and immediately plunge it into a bowl of very cold water; let stand about 1 minute. When the tomato is cool enough to handle, use a paring knife to easily slip off the skin.

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.