Blanching Tomatoes is a clean and hassle-free method to remove tomato skins. Many tomato recipes call for blanching as one of the first steps. In this cookbook, we are teaching over 38 new tomato canning recipes of which many call for blanching.
How to Perfectly Blanch Tomatoes
Prepare Blanching Supplies
The first step is to bring a small pot of water to a rapid boil.
Prepare ice water in a large bowl and place it beside the stove. The ice will melt quickly so you may have to add more as you go.
We also prepare a large bowl for the blanched tomatoes and a small bowl for the skins.
Now that everything is prepped it is time to do the actual blanching.
It is important to blanch fully ripe tomatoes. If they are green the skins will stick.
Use a sharp knife to create a shallow cut through the skin of the tomatoes.
Then, place 3-5 tomatoes in the boiling water and allow them to sit for 30-60 seconds.
Remove them from the boiling water once the skin begins to peel back on its own. Use a wire skimmer or slotted spoon and place them in the ice water. Allow them to cool for 30-60 seconds.
Then, use the tips of your fingers to gently remove the skin. It should slide right off. If it still sticks it may need a little more time in the hot water. After the skin has been removed, place it in the bowl and continue this process until you have done all of your tomatoes.
Then, go back through and core the tomatoes if needed. Usually, we use Roma tomatoes and their core is so small we don’t worry too much about it. That is all there is to it. You now have perfectly peeled tomatoes ready for your recipes.
place in ice water
peel off skin