Using a small, sharp paring knife, slice a shallow crisscross (an "X") at the bottom of each tomato (opposite to the stem end).You can also optionally cut out the stem end, if preferred. Note that this method works best with medium to large tomatoes that are ripe but not soft/mushy.
Fill a large saucepan with enough water to fully immerse a layer of tomatoes (don't add them just yet) and bring it to a boil over high heat.Also, prepare an ice bath by filling a large bowl with cold water and a large handful of ice. Then set aside.
Working in small batches, carefully add a single layer of tomatoes to the boiling water and blanch them for 30-60 seconds – until the peel loosens/cracks.It’s important not to add too many tomatoes to the saucepan at once, or it will affect the water temperature and cause uneven blanching.
Use a slotted spoon to transfer the blanched tomatoes to the ice bath immediately and leave them to cool for 5 minutes or until they’re cool enough to handle by hand and the peels shrivel.While they are cooling, continue to blanch any further batches of tomatoes. By the time these are cool enough, the next batch will be ready for the ice bath.
At this point, the tomato skins should basically slip right off. If any tomato peel is a little stuck, use the paring knife to slip under the peel to remove it. Be careful not to squeeze the tomato too much.
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Notes
Use the best tomatoes: This technique works best for medium to large tomatoes. It can also work for large cherry tomatoes but they will only need 10 seconds of blanching time. Ensure the tomatoes are ripe but not overly soft.
Use enough water: Ensure the tomatoes are entirely submerged while blanching or the cooking will be uneven.
To seed tomatoes: Removing the seeds after blanching the tomatoes is simple. Cut the tomato in half widthwise (along the equator) and gently squeeze out the seeds. Use a small spoon (or your finger) to help if needed.
Save the peels: Tomato peel is loaded with lycopene (a nutritious antioxidant), so rather than discarding them, you could leave them to dehydrate (in an oven, dehydrator, or by air) and grind them into a powder to add nutrients to savory dishes.
How to store peeled tomatoes? You can store the blanched, peeled tomatoes in an airtight container in the fridge for 3-4 days OR in the freezer for up to 6 months (flash freeze on a tray before transferring to a container/Ziplock bag).
This blanching and peeling method works with peaches and plums, too!Check the blog post for usage ideas!