How to Blanch Tomatoes
Before canning or making sauces or salsa, you may want to blanch tomatoes first. Blanching is really simple.
Have a large pot of boiling water, a colander scoop, and a large bowl or clean sink filled with iced water. You’ll also need a container to throw your tomato cores and skins in as well as another bowl for your tomatoes.
- Prepare tomatoes by cleaning and coring larger tomatoes (no need to core Romas or other paste tomatoes).
- Drop tomatoes into water at a full boil for approximately 30 seconds.
- Scoop tomatoes out and immediately put them into the iced water.
- For larger tomatoes, peel. For paste tomatoes, simply pinch one end.
I often hand-squeeze my tomatoes at this time to. There are plenty of tomato millers or squeezers out there, but I find it just as easy to use my two hands (just be aware with any knick or cuts!).
Take it a step further and make Homemade Pasta Sauce from the garden!