Why Blanch Tomatoes
Why Blanch Tomatoes?
Save those flavorful fruits to make fresh tomato sauce (yes, it’s much better than the canned stuff), soups and purées (perfect for the base of a homemade Bloody Mary). Preserving your bounty starts with blanching, which not only halts rotting but also removes any leftover dirt post-harvest.
What is the purpose of blanching tomatoes?
In the case of tomatoes, blanching is the way to go if you want to peel your tomatoes easily without damaging the fruit pulp. The tomatoes are submerged in hot boiling water for a few seconds until the skin shows cracks. Then, the tomatoes are taken to cold water, so to stop the cooking process.
How long do you blanch tomatoes for?
Blanch: Put your tomatoes into a pot of boiling water for 60–90 seconds. Once the tomato skins split open, transfer tomatoes into a bowl of ice water to cool. After taking them out, you’ll find the skin is easy to strip away from the rest of the tomato.
Can you peel tomatoes without blanching?
How to quickly peel tomatoes without blanching – YouTubeStart of suggested clipEnd of suggested clipSo again I just take my defrosted. And refrigerator tomato squeeze it into the bowl. And that’s itMoreSo again I just take my defrosted. And refrigerator tomato squeeze it into the bowl. And that’s it and that’s how you can easily peel your Tomatoes.
Do you blanch tomatoes for sauce?
Working in batches, blanch the tomatoes in the pot for about 30 seconds (to loosen the skin place them in a large bowl filled with cold water to cool. when the tomatoes are cool, peel the skins from the tomatoes. They should peel off easily in quarters from where you made the x.
