Blanching tomatoes for sauces and soups is a must in my kitchen. I like to avoid those tight little curls of skin that turn into splinters and wedge in your teeth. Not only can they be annoying and uncomfy, but they also are less than ideal if you are going for a smooth texture with your dish.
Good thing blanching tomatoes is so easy—you’ll never have to subject yourself, or guests, to such unpleasantries.
Large stock pot
Large glass bowl
Slotted spoon or tongs
Serrated knife or tomato knife
Let’s get started.
Fill a large stock pot, about halfway, with pure water and bring to a boil. Use enough water so when you drop the tomatoes in, they will be covered completely.
Bring water to a full boil. Fill a large glass bowl with cold water and set aside.
Using a serrated or tomato knife, cutting around the stem, remove stem and top of core from tomatoes.
When water is boiling, using tongs or a slotted spoon, drop your tomatoes in the water. Now, keep an eye on them, within about one minute, their skin should split. When you see this, use your tongs or slotted spoon to remove tomatoes.
Transfer them to the cool water bath.
After about 15-30 seconds, easily peel off the skins.
To remove the seeds, cut the tomato in half from side to side, not top to bottom. This keeps the seeds in their little compartments. Now using your finger, a tiny spoon or a butter knife, scrape out the seeds.
That’s it! Now go make something yummy.
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