Here are instructions for how you can easily blanch tomatoes at home to peel and use for recipes. Blanching tomatoes is much simpler than it sounds and is a great skill for any home cook! Blanched tomatoes can be used for homemade tomato sauce, salsa, and canning.
Though we are just starting spring, if you're anything like me, this summer you are going to have more tomatoes than you know what to do with!
Blanching tomatoes is a great way to peel tomatoes and then preserve them for later use either by freezing or canning. Skinned tomatoes are used to make smooth sauces and other tasty recipes!
What is blanching?
Blanching is the process of quickly cooking a fruit or vegetable in boiling water and then transferring them immediately to very cold water, generally an ice bath, in order to stop the cooking process. This is done for the purpose of peeling and/or to preserve the color and nutrients.
What is the purpose of blanching tomatoes?
You may be wondering, why blanch tomatoes before making sauce or for use in other recipes?
Blanching tomatoes causes the skin to crack and makes the tomatoes easy to peel. Many recipes call for peeled tomatoes, and cooks often prefer to use peeled tomatoes when canning and making tomato sauce.
Blanching also helps to ensure the color of the fruit or vegetables stays vibrant and the texture firm.
Supplies
Prep all of your supplies for blanching before starting, the process goes quick!
- fresh tomatoes
- a large pot filled with water
- a sharp knife
- a large bowl of ice water
- cutting board
- a ladle or slotted spoon
How to blanch tomatoes to peel
Bring water to a boil. On the bottom of each tomato (the opposite end from where the stem attached), take your paring knife and make a small "X." This step is not 100% necessary, but I do find that cutting an X in to the tomato helps the peeling process start.
Once the water is boiling, boil tomatoes for about 30-60 seconds (until you see the skin of the tomato starting to peel back from the "X."
Quickly transfer the tomatoes to the ice bath to "shock" them and stop the cooking process. Once cool enough to handle, peel back the skin to remove.
The blanched and peeled tomatoes are now ready to use, freeze, or can.
How long to blanch tomatoes?
Depending on the size of your tomatoes, you will generally need to blanch them for 30-60 seconds. This is when you will see the skin "crack" and pull back from the tomato flesh. This process goes quickly, so make sure to watch the pot.
Should you core tomatoes before blanch?
No, you do not need to core tomatoes before blanching them. Leave the tomatoes whole while going through the process of submerging in the water and placing in the ice water bath. You can decide later whether or not you want to core the tomatoes and remove the seeds, based on the recipe you are using them for.
What to do with blanched tomatoes
Use blanched tomatoes in sauces, soups, salsas, or any recipe that calls for fresh tomatoes that you want a smooth texture.
- Canned Diced, Crushed, or Whole Tomatoes
- Tomato Soup
- Homemade Marinara Sauce
- Avocado Corn Salsa
- Salads
- Homemade Ketchup
Storage
Freeze blanched and peeled tomatoes in an airtight container or sealed freezer safe bag for up to 4 months. I find it best to store the blanched tomatoes in portions for recipes, which makes it much easier to thaw later on.
I am not a canning expert, so here is a detailed article about canning tomatoes from someone I trust!
How to Blanch Tomatoes to Peel
Ingredients
- 2 lbs. fresh tomatoes
- water
Instructions
- Bring water to a boil. On the bottom of each tomato (the opposite end from where the stem attached), take your paring knife and make a small "X." This step is not 100% necessary, but I do find that cutting an X in to the tomato helps the peeling process start.
- Once the water is boiling, boil tomatoes for about 30-60 seconds (until you see the skin of the tomato starting to peel back from the "X."
- Quickly transfer the tomatoes to the ice bath to "shock" them and stop the cooking process. Once cool enough to handle, peel back the skin to remove.
- The blanched and peeled tomatoes are now ready to use, freeze, or can.
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