Blanching is a cooking technique used for some fruits and vegetables where the item is submerged in boiling water and quickly transferred to ice told water to stop the cooking process. Blanching conserves the colour of food and in the case of tomatoes helps us easily remove the skin. Follow the instructions below for perfect blanching and peeling of tomatoes.
- Using a knife score a cross in the base of each tomato.
- Add ice cubes to a bowl of cold water and set aside. It is important to do this step before step 3.
- Boil a pot of water and only when the water has boiled you may introduce the tomatoes for 10 seconds. Using a slotted spoon remove tomatoes and transfer to the bowl of ice cold water.
- After a minute or when the tomatoes are comfortable to handle peel the skin away from the cross, it should slip off easily.
- If your recipe calls for it remove the seeds with a teaspoon, and chop the tomatoes.