Blanched tomatoes can be used in a number of tomato-based recipes such as Bolognese and Ragu sauces. Picking out the right tomatoes and getting the technique just right will ensure that the tomatoes keep their shape and texture without turning to mush.
Pick Out Firm Tomatoes
Overripe tomatoes will not work for blanching, as they will not keep their shape well and will collapse easily. Pick out tomatoes that are firm to the touch, that are not soft when you press on the skins lightly. Firm tomatoes will have a smooth, glossy skin all the way around.
Score the Tomatoes
Cut off the green stems and then lightly score the tomatoes by using a sharp steak knife to score crosses into each tomato prior to blanching. Scoring is not necessary, but it will help you remove the skins more easily once the tomatoes have been blanched.
Boil the Water
Boil a large pan of water. Fill the pan so that the water will completely cover the tomatoes. This will help the tomatoes to blanch evenly when it is time to pop them into the hot water. Once the water reaches a rolling boil, gently place the tomatoes into the pan. Use a slotted spoon or ladle to add the tomatoes, so that you are not scalded by splashes of boiling water. Turn the heat off and wait.
Place the Tomatoes in Ice Cold Water
Tomatoes will only take about a minute or so to blanch, so keep a close eye on them. As soon as the skins start to peel off, it is time to remove them from the pan of boiling water. Have a bowl of ice cold water waiting nearby to stop the cooking process. Leave the tomatoes in the water for a few moments before pulling them out and removing the skins.
Blanching tomatoes is a quick, efficient way to remove tomato skins without having to peel them by hand. Start out with picking ripe, but not overripe tomatoes, for your recipe. Then score the tomatoes with a sharp steak knife before placing them into a pan of boiling water. Monitor the tomatoes closely. Once the skins start to peel off, remove the tomatoes from the pan and immediately place them into a bowl of ice cold water to stop the cooking process and to make it easier to remove the tomato skins.
