1. Bring a large pot of water to a boil. Core
tomatoes; discard cores. Place tomatoes in boiling
water for 15 seconds. Plunge tomatoes into ice
water; drain. Peel; arrange skins flat on a jelly-
roll pan. Cut peeled tomatoes into 1/2-inch-thick
slices; arrange on a platter.
2. Heat 1/4 cup oil in a small skillet over
medium-high heat. Add half of skins to oil; cook 2
minutes or until crisp, turning occasionally.
Drain on a paper towel; repeat procedure with
remaining skins. Discard oil in pan. Sprinkle
skins with 1/8 teaspoon salt.
3. Drizzle tomatoes with remaining 1 tablespoon
oil; sprinkle with remaining 1/4 teaspoon salt and
pepper. Top with tomato skins and arugula.