Why do some recipes require you to blanch tomatoes and remove their skin and seeds?

Question

Why do some recipes require you to blanch tomatoes and remove their skins? Learn how this step contributes to a smoother, more refined gravy.

Answer 1

Blanching tomatoes and removing their skin and seeds improves the texture of sauces and dishes by eliminating tough skins and excess water, resulting in a smoother, more flavorful final product.

Detailed Explanation:

Blanching tomatoes involves briefly immersing them in boiling water, followed by an ice bath. This process loosens the skin, making it easy to peel off. Removing the skin eliminates a tough texture that can be undesirable in sauces, soups, and other cooked dishes. The skin can also curl and become unpleasant when cooked for extended periods.

Removing the seeds, along with the surrounding watery pulp, reduces the overall liquid content of the tomatoes. This is particularly important when making sauces, as it allows the sauce to thicken more quickly and concentrate the tomato flavor. The seeds can also impart a slightly bitter taste, which some cooks prefer to avoid.

Here's a step-by-step guide:

1. Bring a pot of water to a rolling boil. Prepare an ice bath in a large bowl.
2. Using a paring knife, score an 'X' on the bottom of each tomato. This helps the skin peel easily.
3. Carefully lower the tomatoes into the boiling water for 30-60 seconds, or until the skin starts to peel back from the 'X'.
4. Immediately transfer the tomatoes to the ice bath to stop the cooking process.
5. Once cooled, peel the skin off the tomatoes, starting at the 'X'.
6. Cut the tomatoes in half or quarters and gently squeeze out the seeds and watery pulp.

Pro Tip:

Don't discard the tomato pulp and seeds! You can strain them to make a flavorful tomato water for soups or sauces, or even add them to smoothies for extra nutrients.