Have you ever gone to a restaurant and wondered how the raw cherry tomatoes lack their normally tough skin, or how their pasta sauces are free of the curled filaments that lodge themselves between your teeth? The answer isn't about ninja knife skills, or some expensive kitchen gadget. There's a simple kitchen hack anyone can use to get gorgeous peeled tomatoes at home. The trick is to lightly blanch the tomatoes before plunging them in ice water to arrest the cooking. The cooking softens the flesh just under the skin enough so that the tomato practically peels itself. There is...