Blanching tomatoes means boiling them briefly in boiling water and then immersing them in ice-cold water. Great chefs use this technique to be able to peel them easily without risking crushing the pulp. This is a simple process required by most tomato-based recipes, including soups and sauces.
- Preparation time: 10-20 minutes
- Cooking time: 1 minute
- Total time: 10-20 minutes
Steps
Part 1 of 3: Prepare the Tomatoes
Step 1. Wash the tomatoes under cold water
Before blanching, scrub them gently under the tap to remove any dirt and chemicals. Rotate them slowly under water to rinse them evenly.
Use only firm, plump tomatoes with a nice deep red color. As you wash them, discard any that are soggy or bruised
Step 2. Remove the stem with a small pointed knife
Insert the tip of the knife into the pulp keeping your thumb on the tomato and the remaining four fingers on the side opposite the blade. Grab the underside of the tomato with your free hand and make a circular cut around the base of the stalk.
If you have the kitchen tool you need to remove the stems from strawberries and tomatoes, pry the tip with the serrated teeth and insert it around the stem, then rotate the tool. Finally, pull it up to remove the green part of the tomato
Step 3. Make an "x" -shaped incision at the base of each tomato
Make two cuts perpendicular to each other on the side opposite to where the stalk used to be. Make an "x" -shaped incision, deep enough to cut the skin of the tomato without going too far into the pulp. The boiling water will be able to penetrate under the peel through the cut and, once cooled, you will be able to peel the tomatoes very easily.
Each incision should be about 2-3 cm long, depending on the size of the tomato
Part 2 of 3: Blanch the Tomatoes
Step 1. Boil the water in a large pot
It must be large enough to comfortably accommodate all the tomatoes. Fill it about ¾ so that the tomatoes are completely submerged later, and put it on the stove. Add 12 tablespoons of salt to every four liters of water and wait for it to come to a full boil (meaning it doesn't stop boiling when you mix it).
It is not mandatory to use salt, it only serves to increase the boiling point of water. Salt water boils more steadily than unsalted water
Step 2. Prepare a bowl full of ice water
Pour cold water into the bowl and add several ice cubes. Place the container next to the stove, you will need it to prevent the tomatoes from being overcooked after boiling them. If you leave them in the boiling water for too long, they will become mushy.
If you plan to blanch more than a dozen tomatoes, make two bowls full of ice water
Step 3. Immerse the tomatoes in boiling water and let them cook for 30-60 seconds
Don't put more than a dozen in the pot at a time, or you'll have a hard time managing them.
- You can tell that the tomatoes are ready when the skin begins to peel off the pulp where you made the "x" incision.
- For smaller tomatoes, 30 seconds of cooking may be enough. The time required varies according to the size.
- Do not boil the tomatoes for too long, otherwise the pulp will be soggy and grainy.
Part 3 of 3: Peel and Store the Tomatoes
Step 1. Remove the tomatoes from the water with a slotted spoon
Lift and drain one tomato at a time to transfer the minimum amount of boiling water to the bowl you filled with cold water and ice.
Turn off the stove before you start draining the tomatoes
Step 2. Leave the tomatoes in the ice water for 30-60 seconds
You can then remove them from the water with your hands and place them on the cutting board. Gently dry them with a clean tea towel.
While they are in the bowl, turn the tomatoes with your hands to make sure they are exposed to the cold water on both sides
Step 3. Peel the tomatoes starting from the incision
Start peeling them immediately after drying them. If you have been able to blanch and cool them properly, the peel will come off very easily. You can use your fingers and make it easier to work with a small knife if there are places where the peel is stuck to the pulp (in this case, stick the tip of the knife under the peel and lift it gently).
Calmly peel the tomatoes and be careful not to tear the pulp
Step 4. Place the peeled tomatoes on a baking sheet
Place the pan in the freezer and check the tomatoes after an hour to see if they are completely frozen. If not, return the pan to the freezer and let it pass another hour before checking again.
Mash the tomatoes very gently to see if they are completely frozen. If in some places they are still soft, it means that they need more time
Step 5. Transfer frozen tomatoes to freezer bags
Try to let all the air out before sealing the bags to reduce the chances of the tomatoes going bad. Store them in the freezer and use them within eight months.
- When it's time to use them, you'll only be able to take the amount of tomatoes you need out of the freezer.
- You can tell that the tomatoes have gone bad by noting if there are any moldy or stained parts or if they give off a rancid smell.
