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How to make it

  • Bring a large saucepan of water to a boil.
  • Use a serrated knife to cut a large “X” on the bottom-side of medium tomatoes (each tomato will yield 4 peels).
  • Drop tomatoes into water and let cook for 30 seconds.
  • Using a slotted spoon, remove tomatoes.
  • Let cool.
  • From the center of the “X”, gently peel 4 intact skins from each tomato.
  • Heat 1/4-inch olive oil in a small skillet over medium heat until bubbling but not smoking.
  • Lightly dust the tomato peels with all-purpose flour.
  • In small batches, quickly fry in hot oil, about 10 seconds each, adjusting heat as necessary to keep temperature steady but not too hot.
  • Using tongs, remove peels fro oil, and drain on paper towels.
  • Sprinkle with sea salt while warm.
  • Let dry for at least 10 minutes before serving.

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