The skin of a vegetable is good for you, or so they say. Some don't even need this kind of literal eat-your-vegetables marketing—potato skins, which add texture and crisp up nicely, certainly have a proper following. Tomato skins, not so much. Some skin is fine on a raw tomato, and even acceptable on roasted ones, but I can think of other occasions when I’d rather those chewy, shriveled shreds go elsewhere, including when making soups or sauces. But skinning tomatoes, which typically requires blanching, can be time-consuming and messy work. But then I tried an alternate method: a little trick with a grater that promised to take the skin off with ease. And it actually worked. Though the pract
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