- Bring a large pot of water to a boil. Meanwhile, hull the stems from your tomatoes and slice a shallow "X" in the bottom. Fill a bowl with ice and water and set it next to the stove.
- Working in batches, drop several tomatoes into the boiling water. Watch for their skins to start to wrinkle and split, 45 to 60 seconds, then scoop them out with a slotted spoon and transfer them to the ice water bath. Once cooled, transfer the tomatoes to a cutting board. Continue working in batches until all the tomatoes have been poached. Use your fingers or a paring knife to peel back the tomato skins.
- Then, after chilling, serve thickly sliced. Or don't slice. Try serving whole or halved.
Combine ruby-red tomatoes with another in-season gem, watermelon. Each bite of the sweet, balanced salad comes with a surge of juicy refreshment.
If you are a fan of the Barefoot Contessa, check out Ina Garten' s Tomato and Goat cheese Tart recipe here