What is a quick way to peel a tomato, for example for sauce (blanching and ice bath)?

Question

Need to peel tomatoes for sauce? Learn the quick blanching method that makes the skins slip right off in seconds. It's the ultimate time-saver.

Answer 1

To quickly peel a tomato, score the bottom with an 'X', blanch it in boiling water for 30-60 seconds, then immediately transfer it to an ice bath. The skin should then easily peel away.

Detailed Explanation:

Blanching and shocking tomatoes is a simple and effective method for removing the skin, especially when making sauces, salsas, or other dishes where skin texture is undesirable. Here's a step-by-step guide:

1. Prepare the Tomatoes: Wash the tomatoes thoroughly. On the bottom of each tomato (opposite the stem), use a paring knife to lightly score an 'X'. This helps the skin peel away easily after blanching.

2. Boil Water: Bring a pot of water to a rolling boil. Make sure the pot is large enough to accommodate the number of tomatoes you want to peel.

3. Prepare an Ice Bath: While the water is heating, prepare an ice bath. Fill a large bowl with ice and cold water. The ice bath is crucial for stopping the cooking process and loosening the skin.

4. Blanch the Tomatoes: Gently lower the scored tomatoes into the boiling water. Blanch them for 30-60 seconds. The exact time depends on the ripeness and size of the tomatoes. You'll notice the skin around the 'X' starting to peel back.

5. Shock in Ice Bath: Immediately transfer the blanched tomatoes to the ice bath. Let them sit in the ice water for a minute or two, until they are cool enough to handle.

6. Peel the Tomatoes: Remove the tomatoes from the ice bath. The skin should now easily peel away from the tomato, starting at the scored 'X'. Use a paring knife if needed to help lift the skin.

Pro Tip:

Don't over-blanch the tomatoes! If you leave them in the boiling water for too long, they will start to cook and become mushy. Aim for just long enough to loosen the skin, usually around 30-60 seconds.