STEP 1/9
The tomato used in this recipe is the size of a golf ball.
You can do 7-8 regular tomatoes and 30-40 cherry tomatoes.
STEP 2/9
Remove the stalk end and make a slight cut to make it easier to peel.
STEP 3/9
Put it in boiling water and blanch it for just 20 seconds and quickly scoop it out.
STEP 4/9
As soon as you take it out, put it on a sieve and shower it in cold water.
As soon as tomatoes in hot water meet cold water, the skin opens like this.
STEP 5/9
Peel the skin with your hands.
STEP 6/9
The texture is good because the firmness of the pulp is alive only after blanching it a little bit, and it doesn't get mushy even if it's refrigerated for a few days.
STEP 7/9
Put peeled tomatoes in an airtight container.
STEP 8/9
Mix the dressing ingredients well and sprinkle them evenly.
STEP 9/9
Add basil or rosemary, cover and place in refrigerator.
You can leave it for half a day to overnight so that it tastes good and take it out and eat it.
If you leave it for too long, the tomato juice will come out and it won't taste good, so it's good to finish it in three days. Make it little by little and enjoy it fresh.