What is Blanching Tomatoes ?
Blanching is a cooking method where food, usually vegetables or fruits, is briefly boiled in water and then cooled quickly in ice water. The process is used for various purposes, such as removing the skin from fruits and vegetables, preserving the color of the food, and stopping enzymes that can cause the food to spoil.
Blanching is a popular method for removing the skin from tomatoes because it makes the skin easier to remove while still keeping the flesh firm. The process also helps to make the tomatoes safe for storage by killing any bacteria that may be present.
Tips for blanching tomatoes
Choosing the Right Tomatoes
Not all tomatoes are created equal when it comes to blanching. Here are some tips on what to look for when selecting tomatoes for blanching:
Choose Ripe Tomatoes
Choose fully ripe tomatoes for blanching. Ripe tomatoes have a rich, sweet flavor and are easier to peel than unripe ones. Look for tomatoes that are firm, plump, and have a bright red color.
Avoid Overripe Tomatoes
Overripe tomatoes are too soft and are not suitable for blanching. They will turn into mush when boiled and will be difficult to peel.
Select Tomatoes with Smooth Skin
Choose tomatoes that have smooth skin, without any blemishes or cracks. Tomatoes with rough skin are difficult to peel even after blanching.
Blanching Tomatoes
Now that you have selected the right tomatoes for blanching, it's time to start the process. Here are the steps to follow:
Step 1: Score the Tomatoes
Using a sharp knife, make a shallow "X" on the bottom of each tomato. This will make it easier to remove the skin after blanching.
Step 2: Boil Water
Fill a large pot with water and bring it to a boil. The pot should be large enough to hold all the tomatoes you want to blanch.
Step 3: Add the Tomatoes
Once the water is boiling, add the tomatoes to the pot. Be careful not to overcrowd the pot, as this will affect the blanching process. You may need to blanch the tomatoes in batches.
Step 4: Blanch the Tomatoes
Leave the tomatoes in the boiling water for 30 seconds to 1 minute. The exact time may vary depending on the size and ripeness of the tomatoes. When blanching, the skin should start to peel back slightly.
Step 5: Remove the Tomatoes
Using a slotted spoon or a spider strainer, remove the tomatoes from the boiling water and immediately transfer them to a bowl of ice water. This will stop the cooking process and make it easier to remove the skin.
Step 6: Remove the Skin
After a few minutes in the ice water, the skin should be easy to remove. Use your fingers or a sharp knife to peel off the skin. The skin should come off easily, leaving the flesh intact.
Storing Blanched Tomatoes
Blanched tomatoes can be stored in the refrigerator for up to five days or in the freezer for up to six months. Here are some tips for storing blanched tomatoes:
Refrigerating Blanched Tomatoes
Place the blanched tomatoes in an airtight container or a plastic bag and store them in the refrigerator. They will stay fresh for up to five days.
Freezing Blanched Tomatoes
To freeze blanched tomatoes, place them on a baking sheet and freeze them until they are solid. Then, transfer them to a freezer-safe container or a plastic bag. They will stay fresh for up to six months.
Last thing
Blanching tomatoes is a simple and easy technique that will make your life in the kitchen much easier. By following these steps, you can easily remove the skin from tomatoes while keeping the flavor and nutrients intact. Remember to choose ripe tomatoes, score them before blanching, and store them properly after blanching. With these tips, you'll be a blanching pro in no time!
