How to Blanch Tomatoes

How to blanch tomatoes is really a very simple process.  If you prepare what you need in advance it will be quick and painless.    Blanching is dipping the tomato in hot water in order to loosen the skin, without cooking the tomato.  This is done to can, make sauce or cook with tomatoes.   This process involves boiling water, so be careful and be aware of what you are doing.

Here is what you will need when learning how to blanch tomatoes.

1.)     At least one large pot to boil the water.  If I am canning a large quantity of tomatoes, I may have two going.  I also sometimes put a smaller pot on to keep replacement water boiling so that I don’t have to wait so long for the water to boil when I replace the water.

2.)    You will need a large slotted spoon or a small wire mesh basket to put the tomatoes in and take them out of the water.

3.)    Ice and cold water in a bowl or sink.  You need enough to cover the tomatoes completely.

4.)    A bowl or pot for the blanched tomatoes.

5.)    Fresh tomatoes.

That’s it.  If you were wondering how to blanch tomatoes we will take the mystery out of the process.

How to Blanch Tomatoes

The “how to blanch tomatoes” process

Once you get your equipment together, put your water on to boil.  You need enough water to cover your tomatoes.  I like about twice as deep as the tomatoes do that they don’t ever sit on the bottom of the pot.

Wash the tomatoes first to remove any dirt.  Some people cut a small X on the bottom to help the peeling, but I have never done this as I don’t want any of the juice coming out or the water going into my tomatoes.  Not that it would be much, but I don’t find this necessary.

After the water comes to a boil then place a couple of tomatoes in the pot.  I wouldn’t put any more than 5 tomatoes in a pot at a time as that is about how many I can handle at a time.  Let them sit in the hot water for 15 to 30 seconds…total.  (You don’t need to wait for it to begin boiling.)  You may see the skin starting to split, but not always.  Don’t let it sit in for more time than this as it will start to cook.

Take the tomatoes out of the boiling water with the spoon or wire mesh basket and immerse in the ice water immediately.

From the ice water you take a paring knife and cut out the stem.  Be careful as the juice in the tomato may be hot.   The skin will basically fall off the tomato in your hands as you handle the tomato.  You may have to use your knife to remove a small piece or two, but most of the skin is removed without any effort at all.  From there you can prepare your tomatoes for your recipe as directed.

Keep your boiling water full and your ice water cold.

Now that you know how to blanch tomatoes, get cooking!