On one of our nights in, Alex and I decided to take what we’d learnt over the course of our several days in Italy and make a dish using pici, a traditional Tuscan pasta noodle. We began by slicing little x’s into cherry tomatoes (about two container’s worth). This makes the tomatoes easier to peel after they’ve been boiled.Next we boiled the tomatoes for a few short minutes, watching for the skins to start coming apart before removing them from the water.
Then we carefully peeled the skins off of the tomatoes. The wider you make your initial cuts, the easier it is to peel them after they’ve been boiled. It’s also easier to peel them if you use a knife- this also prevents the tomatoes from getting crushed.
We then added a generous amount of white wine to the mix- it is best to add the wine now as opposed to after the tomatoes are thrown in because the less items in the pan, the easier and faster it is to cook off the wine.