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How To Blanch Tomatoes (Peels Come Off Easily!)

Learn how to blanch tomatoes to make delicious sauces, soups, stews, and curries! It doesn’t take much effort, but homemade blanched tomatoes always add so much flavor to any recipe.

Prep Time
2 mins
Cook Time
2 mins
Total Time
3 mins
Servings: 1 tomato
Course: Others
Cuisine: Italian , American

Ingredients

  • 1 tomato

Instructions

    Cup of Yum
  1. Prep: Bring a pot of water to a rolling boil. It should be large enough to hold however many tomatoes you’re blanching with about an inch of water on top.
  2. Score: In the meantime, use a paring knife to make a shallow “X” score on the bottom of each tomato. Scoring isn’t 100% necessary, but it helps the skin come off easier.
  3. Ice Bowl: Fill a large bowl with water and ice. This is important to stop the cooking process of the tomatoes once they’re done blanching.
  4. Parboil: Carefully lower the tomatoes into the pot of boiling water using a slotted spoon. Leave them for about 30-60 seconds, or until you can see the skin starting to loosen and wrinkle.
  5. Cool: Using a slotted spoon again, immediately transfer the tomatoes to the prepared ice bath. When they are completely cooled down, peel the tomatoes using your hands or a knife.

Notes

  • Can I blanch tomatoes in hot water instead of boiling water? It’s best to use rolling boiling water to blanch tomatoes. Hot water won’t be hot enough to loosen the skin.
  • Can you blanch tomatoes with the stems on? While it is possible to blanch tomatoes with the stems on, it’s best to remove them beforehand. Stems can affect the cooking time and make it more challenging to remove the skin.