Tomato blanching is the process of boiling tomatoes for a short time, then putting them in ice water. This method makes the tomatoes easier to peel without crushing them. This is a simple process to follow if you want to make soup or ketchup.
- Preparation time: 10-20 minutes
- Boiling time: 1 minute
- Total time: 10-20 minutes
Step
Part 1 of 3: Preparing the Tomatoes
Step 1. Wash the tomatoes using cold water
Before cooking, wash the tomatoes using running tap water to remove dirt and debris. Gently turn each tomato so that the entire surface is exposed to the water.
Only use tomatoes that are glossy and dark red in color. Remove the tomatoes if there are any soft or rotten parts when you clean them
Step 2. Cut the stems with a small knife
Insert the tip of a knife about 1 cm deep into the base of the tomato stalk. Place your thumb on the tomato and place the other four fingers on the blunt back of the knife. Grasp the bottom of the tomato with your other hand, then slice the tomato stalk in a circular motion.
If you are using a stem remover, insert the jagged part of the tool into the tomato and rotate it as much as possible. Next, pull the tool out of the tomato to remove the stem
Step 3. Make an "x" shaped cut about 2 cm long at the bottom of the tomato
Stick a small, sharp knife to the tomato, then slice it slowly downwards. Make an "x" cut deep enough to penetrate the skin without going too deep into the flesh of the tomato. By forming an "x," the heat from the boiling water can enter the tomatoes and loosen the skin, making them easier to peel.
Each incision should be made about 2 cm long
Part 2 of 3: Boiling Tomatoes
Step 1. Bring a large pot of water to a boil
Use a pot that can hold all the tomatoes and fill it with water about 3/4 full. You should provide enough water to cover all the tomatoes. Add 12 tablespoons of salt for every 4 liters of water and let the water boil (that is, while the water is still churning when stirred).
Adding salt is not mandatory, but it can increase the boiling point of water. Salt makes water boil more stably than plain fresh water
Step 2. Prepare ice water
Mix water and ice in a large bowl. Set this container aside now as you will be using it to prevent the tomatoes from overcooking after boiling. Cooking tomatoes for a long time can make them mushy.
If you are blanching more than a dozen tomatoes, prepare another container of ice water. Each container should ideally be used for 1 dozen tomatoes
Step 3. Let the tomatoes sit in the boiling water for 30-60 seconds
Do not boil more than a dozen tomatoes at a time as this can make it difficult for you to handle them.
- Tomatoes are ready to be removed when the skin begins to peel.
- Small tomatoes may only take about 30 seconds. The time required will vary depending on the size.
- Do not boil the tomatoes for too long, as this can make the flesh mushy and rough.
Part 3 of 3: Peeling and Storing Tomatoes
Step 1. Lift all the tomatoes together using a spoon
Gently remove the tomatoes from the water. Hold the tomatoes over an empty bowl or sink to drain any boiling water that has been carried away by the tomatoes.
Turn off the stove before removing the tomatoes
Step 2. Put the tomatoes in the ice water for 30-60 seconds
After that, remove the tomatoes by hand and place them on a cutting board. Gently dry the tomatoes with a clean cloth.
Rotate each tomato by hand so that the entire surface is exposed to the ice water
Step 3. Peel off the skin starting at the "x" as soon as the tomatoes are dried
If the tomatoes have been boiled and cooled properly, the skin should be easy to peel off by hand. Use a sharp knife to reach difficult areas by sliding it gently under the skin of the tomato and lifting it.
Do it slowly, being careful not to cut the meat into it
Step 4. Place the tomatoes on a baking sheet and put them in the freezer
Do the check one hour later. If the tomatoes are not completely frozen, leave them in the freezer for another hour.
Check by pressing each tomato gently. If any of the tomatoes are still soft, leave them in the freezer for a little longer
Step 5. Transfer the frozen tomatoes to a special freezer bag
Seal the bag as tightly as possible to minimize the air content inside and reduce spoilage. Next, put the tomatoes back in the freezer for a maximum of 8 months.
- If you want to use frozen tomatoes, you can take them out one at a time or all at once.
- Bad tomatoes are characterized by the appearance of mold, discoloration, and a rancid odor.
