I have a lot of friends who have messaged me about their bumper tomato harvest from their home vegetable garden. I have shared many of my tomatoes-heavy recipes with them to make the most of the tomatoes. But they still have a surplus. If you are in that category read on!
Even if you do not have a vegetable garden or do not have surplus tomato harvest (I feel ya, I do not have a green thumb), knowing how to blanch and peel tomatoes is a good kitchen skill to possess.
I blanch and peel the tomatoes for a lot of dishes, one of which is my Indian masala pasta, which we love. If you are tired of regular pasta dishes, do try this one. It is nice and flavorful.
Blanching is a pretty simple and straightforward technique and you can do it in a few quick and easy steps as shown in the video at the end of the recipe card. If you have excess tomatoes that you want to preserve for later use in the freezer, blanch and peel them. Cut them into desired sizes and save them in freezer-safe containers. You can thaw them when you are ready to use them in your sauce, stews, and more.
How to blanch and peel tomatoes?
How to blanch and peel tomatoes
Equipment
- Bowl - 2 (you need two if you planning to use an ice bath)
- Sharp Knife
- Paring Knife
- Slotted Spoon
- Dishtowel - to pat dry tomatoes after washing them
Materials
- Tomatoes
- Boiling Water
Instructions
- Wash and pat dry the tomatoes.
- Using a sharp knife, mark a shallow X at the bottom of the tomatoes. Place them in a bowl.
- Pour boiling water into the bowl. [Be careful while pouring the water].
- Wait for a couple of minutes or until the skin starts to peel.
- Remove the tomatoes from the bowl using a slotted spoon. Set aside for them to cool down. [Note: You can also put them in cold water to speed up the cooling process]. Using a paring knife, peel away the skin. Starting at the shallow X helps with the peeling. Repeat with the rest of the tomatoes if any.
- Blanched and peeled tomatoes are ready to be used in your favorite dish. If you are freezing them for future use, cut them into the desired size and store in freezer-safe containers.
If you tried this recipe, please consider giving us a star rating and feedback. Reviewing, leaving feedback, and star rating a recipe, not only helps me grow as a food blogger but also helps others discover my blog. I L-O-V-E to hear from you! :) Your email address will not be published. Thank you for your support! When leaving a comment on framedrecipes, you will be asked to enter your name and email address. This is to help prevent spam comments. Your name will be displayed with the comment, but your email address will not. If you prefer not to display your real name, using a nickname or pseudonyms is perfectly OK. You will also see an option to save your information for future comments – this function uses a cookie to store the information on your browser.