Tuesday, May 1, 2012

How to Blanch and Peel Tomatoes

I peel my tomatoes because we do not like the way the skins turn out.  It’s a personal preference thing. 

Linda’s Note: look for the video on peeling tomatoes


  • First you get a big pot of water boiling. 
  • You need a rolling boil.
  • Set your kitchen timer for three or four minutes. Higher altitudes take longer.
  • Drop a few whole tomatoes in it. Don’t put so many that it stops the boil.
  • Turn the timer on and wait.
Stop the cooking:

  • When the time is up check a tomato
  • It should have a split in the skin

  • Plunge them into cold water to stop the cooking. i use a deep pitcher with cold water. be sure to push them all the way down so the floating ones on top get covered with cold water for a minute or so.
  • Place on your drain board until ready to use.


  • Take your paring knife and cut the stem off the tomato
  • If you pinch the skin, it should slide right off
  • Set the peelings aside for drying separately (after drhying, these will be powdered for use in seasonings, soups, etc.

Now your tomatoes are ready to slice and dry.

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