How To Blanch Tomatoes (Peels Come Off Easily!)
Learn just how easy it is to blanch tomatoes to make delicious sauces, soups, stews, and curries. Homemade blanched tomatoes always add so much flavor to any recipe, making it a great low-risk, high-reward situation. And don't worry, we'll walk you through how to make peeling their skin a breeze!
Servings: 1 tomato
Equipment
- Stockpot
- Paring knife
- Slottled spoon
- Mixing bowl
Ingredients
- 1 tomato
Instructions
- Prep: Bring a pot of water to a rolling boil. It should be large enough to hold however many tomatoes you’re blanching with about an inch of water on top.
- Score: In the meantime, use a paring knife to make a shallow “X” score on the bottom of each tomato. Scoring isn’t 100% necessary, but it helps the skin come off easier.
- Ice Bowl: Fill a large bowl with water and ice. This is important to stop the cooking process of the tomatoes once they’re done blanching.
- Parboil: Carefully lower the tomatoes into the pot of boiling water using a slotted spoon. Leave them for about 30-60 seconds, or until you can see the skin starting to loosen and wrinkle.
- Cool: Using a slotted spoon again, immediately transfer the tomatoes to the prepared ice bath. When they are completely cooled down, peel the tomatoes using your hands or a knife.
Video
Notes
Can I blanch tomatoes in hot water instead of boiling water? It’s best to use rolling boiling water to blanch tomatoes. Hot water won’t be hot enough to loosen the skin.
Can you blanch tomatoes with the stems on? While it is possible to blanch tomatoes with the stems on, it’s best to remove them beforehand. Stems can affect the cooking time and make it more challenging to remove the skin.
Storage: Once you’ve finished blanching and peeling the tomatoes, you can store them in a number of different ways:
Fridge: If you’re planning to use them up within a few days, remove the excess water and keep them in an airtight container for up to 2-3 days in the fridge.
Freezer: If you won’t be using them right away, you can freeze blanched tomatoes for up to 6 months in a freezer-safe bag or container.
Canned: Canning blanched tomatoes is an excellent way to preserve them for a long period without having to freeze them. Dice, crush, or can them whole, and be sure to follow the USDA canning guidelines.
