Blanched Tomatoes

Tags: blanching, tomatoes

A Little Personal History:

While not something I do often, when tomatoes are in season and you can buy many on the cheap, I do love making tomato sauce or immediately canning the blanched tomatoes for future use,

Description:

It’s almost always a good idea to skin tomatoes before using them in cooking. (except for Guacamole) Here’s how.

Categories:	Cooking Techniques
Servings:	# of tomatoes
Time:	– Preparation:   5+ minutes – Cooking:         30 seconds
Equipment:	1 or 2 large cooking pot, slotted spoon
Difficulty:	Easy

Ingredients:

• Tomatoes
• 1 teaspoon salt
• Water; boiling & cold
• Ice cubes

Procedure:

1. Using a sharp knife, cut a little cross at the base of each tomato.
2. Fill clean kitchen sink or second large pot with cold water with ice cubes.
3. In large cooking pot, add water half way up pot and salt. On high heat, bring water to rapid boil.
4. Plunge the tomatoes into boiling water, for 30 seconds.
5. Plunge tomatoes into ice cold water (stops any cooking that might have started).
6. With decent finger nails, you should be able to pull off the skin from each tomato.
7. Proceed with dish you making or store in sealed container and refrigerate till needed.

Advanced Preparation:

• Blanching can be done day of event, sealed and refrigerated till ready to use.

Tips, Notes, and Variations:

• Don’t leave tomatoes in boiling water for more than 30 seconds or tomatoes may begin to cook and get too soft for purpose (the only purpose being to easily remove skins)