0 from 15 votes
How to blanch Tomatoes to peel
Simple and straightforward way to peel tomatoes.
Prep Time
4 mins
Cook Time
4 mins
Total Time
5 mins
Servings: 7 tomatoes
Calories: 22 kcal
Course:
Others
Cuisine:
French
Ingredients
- 8 tomatoes fresh
- 5 cups water
- Cold Water or Ice Water
Instructions
- Rinse your tomatoes to get rid of impurities and pesticides (if any).
- Keep a pot to boil with water. Cover for the water to boil faster over high heat.
- Reduce heat setting to medium and place fresh tomatoes into the cooking water.
- Keep a timer at 30-60 seconds (for roma/medium-sized tomatoes) and watch how the skin starts to crack. Don't keep the tomatoes blanching any longer than that.
- Take out tomatoes with a slotted spoon and place them into a prepared bowl with cold or ice water. You can also take the blanched tomatoes through running cold water. This will stop the cooking process instantly.
- When the tomatoes have cooled, peel them by simply taking off the skin with your fingers. The skin should go off easily.
- Use tomatoes in your food or store them in the freezer or can them. The skin can be discarded or dry the skin in a dehydrator, to turn into powder to use as a seasoning.
Cup of Yum
Nutrition Information
Calories
22kcal
(1%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
6mg
(0%)
Potassium
292mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1025IU
(21%)
Vitamin C
17mg
(19%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 7tomatoes
Amount Per Serving
Calories 22
% Daily Value*
| Calories | 22kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 292mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1025IU | 21% |
| Vitamin C | 17mg | 19% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.