Blanched Tomatoes
Posted in : Cooking Tips and Tricks on
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:
- Using a sharp knife, cut a little cross at the base of each tomato.
- Fill clean kitchen sink or second large pot with cold water with ice cubes.
- In large cooking pot, add water half way up pot and salt. On high heat, bring water to rapid boil.
- Plunge the tomatoes into boiling water, for 30 seconds.
- Plunge tomatoes into ice cold water (stops any cooking that might have started).
- With decent finger nails, you should be able to pull off the skin from each tomato.
- 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)