Blanching tomatoes is a simple yet effective technique that makes peeling them a breeze. This method involves briefly boiling the tomatoes and then plunging them into cold water, loosening the skin for easy removal. Whether you’re prepping for a delicious homemade sauce or canning, knowing how to blanch tomatoes can save you time and frustration. Let’s explore three diverse examples to help you master this technique!
In this example, we’ll use the classic blanching technique, which is perfect for a small batch of tomatoes.
Start by selecting ripe tomatoes, ideally around 4-6 medium-sized ones. Fill a large pot with water and bring it to a rolling boil. While waiting, prepare a bowl of ice water and set it aside. Once the water is boiling, carefully add the tomatoes to the pot, ensuring they are fully submerged. Let them boil for about 30-60 seconds, or until you see the skin starting to crack. Using a slotted spoon, remove the tomatoes and immediately transfer them to the bowl of ice water. Let them sit for a few minutes until they are cool enough to handle. Now, simply peel away the skin using your fingers or a small knife. This method is quick and effective, making it ideal for sauces or fresh salsa!
If you’re planning to can your tomatoes, blanching is an essential step to ensure the best texture and flavor.
Begin by washing your tomatoes and removing any stems. Fill a large pot with water and bring it to a boil. While the water heats, prepare your canning jars and lids according to the manufacturer’s instructions. Once the water is boiling, gently add the tomatoes, about 6-8 at a time, allowing them to cook for about 30 seconds. You’ll notice the skins begin to split. Remove the tomatoes with a slotted spoon and place them in the ice water bath to cool. After a few minutes, peel the skins off and set the peeled tomatoes aside. Once all your tomatoes are peeled, you can pack them into the prepared jars and process them according to your canning recipe. This method helps preserve the freshness and flavor of your tomatoes, making your canned goods taste like summer all year round!
Blanching smaller tomatoes, like cherry tomatoes, can be a bit different but is just as rewarding.
Start by rinsing a pint of cherry tomatoes and removing any stems. Bring a pot of water to a boil, and prepare a bowl of ice water on the side. Once the water is boiling, add the cherry tomatoes and let them cook for about 15-20 seconds. You’ll see the skins starting to loosen. Quickly remove the tomatoes with a slotted spoon and plunge them into the ice water to stop the cooking process. After a minute, you can easily squeeze the tomatoes, and the skins will pop off effortlessly! This technique is perfect for adding to salads, sauces, or even freezing for later use!
By mastering these examples of how to blanch tomatoes for peeling, you’ll find that preparing tomatoes becomes an enjoyable and straightforward task. Happy cooking!