How to Blanch and Peel Tomatoes

In summer some home gardeners face an abundance of tomatoes. Many dishes call for peeled and seeded tomatoes. Removing the skin is not that difficult if the tomatoes are blanched first. Once properly prepared, fresh tomatoes can make delicious pasta sauces, vegetable juices and canned goods.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• tomatoes
• knife
• large pot
• basin or large container
• ice
• slotted spoon

1. Wash all of the tomatoes that are to be peeled. If there is a stem, pull it off.

2. Cut small x in base of each tomato. This will help the skin to split as it heats up.

3. Bring a large pot of water to boil.

4. Get an ice bath ready. In a large basin or container add cold water and some ice.

5. Using a slotted spoon put a few tomatoes in the boiling water for about 10-20 seconds. Do not add more than 3 or 4 tomatoes at a time, depending on size. The skin will split where the x was cut. Don’t leave them in too long or they will begin to cook.

6. Transfer each tomato to an ice bath as soon as it is removed from the boiling water. Use a slotted spoon to allow the hot water to drain from the tomato.

7. After the tomato cools use fingers to pull the skin off of the tomato.

8. For further preparation, cut out the green part of the stem area and slice the tomato in quarters. Remove the seeds and use as desired.