Alan S > said:

>She has a unique gastric system (I hope she never reads
>this). Skinned tomatoes are OK, but if she eats them with
>the skin on they just come back up in little bits for an
>hour or two. No discomfort or medical difficulties, but
>rather disconcerting.
>
>So, when making a salad we've developed techniques for
>skinning, like putting the tomato in a mug of boiling water
>for a few minutes, then dunking it in cold water before
>peeling. It becomes just an accepted part of general food
>preparation. Alternatively, I cut the skins off a cold
>tomato for my salad and she has the rest.

My sweetie has the exact same problem. Thanks for sharing your peeling
technique!

Carol