Tomato blanching is the process of removing the skin from a tomato. It isn't very hard and is worth it, as the skin of a tomato is pretty acidic and doesn't add much flavor to a recipe or dish. When I blanch tomatoes, I use a technique that I sort of figured out on my own, based upon an amalgamation of instructions and tips garnered from various friends and family.
Tomato
First, I start with a tomato:
Then I put the tomato in boiling water until the skin starts to crack. Depending on whether I put the tomato in the water after its already boiling or while it is still heating up, it can take a while for the skin to crack. I think its better to put the tomato in
after the water has already started to boil. Also, whether or not the tomato was refrigerated can make a difference in how long it takes for the skin to crack. I usually poke at the tomato with a plastic spoon while it is in the hot water so I can spin it and check all around for any cracks.
After I remove the tomato from the hot water, I place it in a cold water bath. I have to wait at least five minutes for the tomato to cool down before I can handle it, but when it is cool enough, the skin slides right off. Its actually kind of neat, and maybe a little gross! Tomatoes are very yummy in flavor but some people can't deal with the texture. I used to be bothered by it a little, but now I like it a lot.
So what is a skinless tomato good for? You can make salsa, spaghetti sauce, pizza sauce, chili, and all sorts of good stuff from it. I usually like the finished product a lot better if it is prepared with out tomato skins than if they are included. The rest? I usually chuck the remainder of what's left over from the tomato blanching process. Wouldn't you? I suppose some would use it in a compost pile, but I don't have one of those yet.
