This cooking skill is about how to blanch tomatoes. Many think tomatoes are much nicer to use when they have been blanched and skinned – it only takes a few minutes to perform and it is very worthwhile. Tomatoes are a great ingredient when it comes to adding flavour to many different recipes.
Blanch tomatoes – a step by step guide
Rinse tomatoes under cold water and dry them before use, to wash off any dirt, pesticides, etc.
- To blanch tomatoes, cut a small cross in your tomatoes at the bottom (opposite end from the stalk).
- Half fill a saucepan of water (enough to cover the tomatoes) and bring to the boil.
- Using a slotted spoon, lower your tomatoes into the boiling water and slowly count to ten.
- Remove the tomatoes into a bowl of ice cold water to instantly stop them from cooking any further. If your tomatoes have tough skins you may have to count to 15. Now you will find that the skins peel off very easily.
Other ways of preparing tomatoes
There are other ways of preparing tomatoes for cooking and these are outlined below: