How To Blanch Tomatoes

Blanching tomatoes is an important technique to know in order to peel tomatoes. In cooked preparations, like Roasted Garlic Romesco, the skin of the tomato can really be a pesky textural distraction, so it’s best to get rid of them. Here’s how:

  1. Bring a pot of water to a rolling boil. Have an ice bath ready on stand-by.
  2. With a paring knife, lightly carve an across the bottom of the tomatoes (blossom end).
  3. Carefully drop tomatoes in boiling water. Return to a boil as quickly as possible. Cook 30-60 seconds, until the skin begins to pull from the flesh around the x.
  4. Remove tomatoes to ice bath. Chill at least 5 minutes. Peel.

One thought on “How To Blanch Tomatoes

  1. Pingback: Roasted Garlic Romesco (+ What’s Your Passion?) | Cooking With Bells On

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