To blanche tomatoes, you immerse them in boiling (or just-boiled) water for a short period (only about 15 seconds) and then immediately pop them into some cold water to stop the tomatoes cooking any further. You can then peel off the skin much easier.
How to blanche tomatoes
January 16, 2007 — 101things3 Responses to “How to blanche tomatoes”
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January 21, 2007 at 5:20 pm
Hallo from Sweden! Interesting site you have got. I came here when I was Google-searching.
Friday I posted a blogpost showing a Swedish recipe and a photo of very popular Swedish “cookies” called “Dumlekakor”. The thing is, I didn´t actually know what to call them in English. Well, I´ve got one suggestion: “Dumlepies”. Perhaps that is a correct name. I really don´t know. I am not satisfied with “Dumle Cookies”.
April 3, 2007 at 9:32 am
Unless you’re going to use the skinned tomatoes raw, why does it matter that they cook in the hot water? I peel tomatoes to use the slesh in pasta sauces which I’m going to cook anyway.
September 1, 2007 at 10:23 pm
I use this method too for peeling tomatoes, but I also put a small cross in the base first, it makes peeling them much easier, just lift the corners and peel away.