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How to Blanch Tomatoes

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How to Blanch Tomatoes

blanch tomatoes
How to Blanch Tomatoes

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.

  1. Prepare tomatoes by cleaning and coring larger tomatoes (no need to core Romas or other paste tomatoes).
  2. Drop tomatoes into water at a full boil for approximately 30 seconds.
  3. Scoop tomatoes out and immediately put them into the iced water.
  4. 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! Screen Shot 2014-06-04 at 4.51.51 PM

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