6.08.2009

How To: Blanch Tomatoes

"Blanching" was one of those terms that always seemed foreign to me and would deter me from making a recipe.  I never really knew what it meant and recipes just simply said "blanch" thinking that this was something you were born knowing.  Well, not me so here is the step by step of how to blanch.    If you have ever been detered by blanching, I hope you will not be anymore because it is very easy!  The point of blanching tomatoes, is to be able to remove the skins easily, not to cook the tomatoes.
Blanching Tomatoes
Step by Step
1. Bring a pot of water to boil.
2.  Fill a separate, large bowl with cold water and ice.
2. Remove stems from each tomato.
3. Make a shallow cut in the shape of an x on the bottom of each tomato with a knife.
4. Drop tomatoes in water and boil for about a minute; once the skin starts to peel back, they are done.  The point is not to cook them so watch the tomatoes closely.
5.  Remove tomatoes immediately and "shock" them in the ice water.
6.  You will now be able to easily remove the skin of the tomatoes.


19 comments:

  1. look who can post now.....!!! :)

    ReplyDelete
  2. lins... glad you could figure it out... can't wait for all of your wonderful comments :)

    ReplyDelete
  3. This is my new favorite activity. It is like a science project or something. My kitchen is super small too so to add more space, I had to use the top of my washing machine to hold the cold water bowl. Ha.

    ReplyDelete
  4. Thanks for the explanation. I knew what it meant, but not how to do it. Your directions were a great help.

    ReplyDelete
  5. First time Blanchers ....ready boil and Shock...thanks for help little kitchen that could!

    ReplyDelete
  6. With all the "how to" sites out there, it was yours that was most inviting. I have tomato's coming out my ears, jars all ready to go but, but as you say I guess I am deterring. Thanksd for the encouragement!

    ReplyDelete
  7. good visuals can make all the difference. Thanks so much!

    ReplyDelete
  8. What does happen if you leave them in too long and end up cooking the tomatoes a little? I mean, "Can you still use them?"

    ReplyDelete
  9. You can definitely still use them but they might be a little mushy... That's all.

    ReplyDelete
  10. Great pics! Sounds easy enough.

    ReplyDelete
  11. Blanching the tomatoes makes them easy to peel..."over-blanching" if you're juicing or saucing isn't an issue - except that peeling the softer tomatoes can be messy! Bon appetit!

    ReplyDelete
  12. Thank you! Just followed your instructions and had my first successful tomato blanching experience. Made some bomb salsa with 'em too!

    ReplyDelete
  13. This is giving me the confidence that I need. But I feel like I have a dumb question .... I am overloaded with large cherry tomatoes. Can these be blanched and used in a spaghetti sauce? I am having a hard time finding recipes that use fresh tomatoes. Most recipes call for canned. Thanks!

    ReplyDelete
    Replies
    1. I'm so glad you found this helpful. There is nothing better than fresh summer cherry tomatoes! You can definitely blanch them, but that might be a tad bit tedious. The tomato sauce I make does not require peeling tomatoes... here's the recipe... http://thelittlekitchenthatcould.blogspot.com/2009/05/fresh-tomato-sauce-with-whole-wheat.html

      Also, roasted cherry tomatoes are fantastic on pasta. This roasted tomato caprese pasta is one of my favorites.... http://thelittlekitchenthatcould.blogspot.com/2009/07/roasted-tomatoes-caprese-pasta.html

      Hope this helps!

      Delete
  14. great post to read my review here Homepage Chloe Dolabuy find more info this contact form

    ReplyDelete