How to Blanch and Skin Tomatoes
Many recipes, especially sauces, use blanched and skinned tomatoes to avoid the unwanted texture of cooked curled tomato skin in the dish. Blanching essentially loosens the tomato skin, so it is easy to peel off. Once that’s done, the tomatoes can be used to make tomato juice, tomato soup, homemade pasta sauce or ketchup.
|Serves||4||Published||Friday, 06 December 2013|
|Recipe type||Techniques||Author||Manisha Sharma|
For 4 people ()
What You Need
- a pot (large enough to contain the quantity of tomatoes)
- ripe, good quality tomatoes
- sharp knife
- Fill the pot half way with water, cover and bring to a rolling boil. Cover the pot to speed up the process.
- While the water heats, wash the tomatoes, remove the stem base and put an X mark on the opposite end.
- Submerge the tomatoes into the boiling water, cover and leave till the skin starts to shrink back. It will take a minute or two.
- Drain the tomatoes; let them cool either in iced water or in a colander.
- Now core them and then skin them by sliding the skin off with a knife.
- The skin should come off easily. If it does not, then put the tomatoes back in the boiling pot for another 30 seconds.
- Use these tomatoes within two days.