Blanching tomatoes in 4 steps

Table Of Contents:

With many types of vegetables, it has proven useful to blanch them before further processing. We explain to you. how this works specifically with tomatoes.

Blanching is a type of preparation in which vegetables are briefly immersed in boiling water. The advantage is that the vitamins remain completely in the vegetables. This is also possible with tomatoes. They're even easier to peel afterwards. However, they remain relatively firm and do not become mushy. This makes blanching a very good way to prepare tomatoes for further preparation of dishes such as tomato sauce or tomato jam.

Blanching tomatoes: step by step

➩ Step 1: Bring the tomatoes to room temperature

Before you can blanch your tomatoes. you still have to make a few preparations. It is very important that the tomatoes are at room temperature. So if you have stored them in a cool place, you should leave them open in the room for a while.

➩ Step 2: Clean and cut tomatoes

Wash the fruit thoroughly and then remove the stems from the tomatoes. To make it easier to remove the skin later, you can use a sharp knife to make a cross on the underside of the tomatoes.

➩ Step 3: Add the tomatoes to the boiling water

Fill a large saucepan ¾ full with water and bring to the boil. Then add the prepared tomatoes.

Warning: The water must really boil, otherwise you will not get the desired result.

Now wait a minute at most, then the skin of the tomatoes should have burst open. Normal sized tomatoes are ready in about 20 to 30 seconds.

» Important: S alt is not added to the water when blanching tomatoes. This is only done on other vegetables.

➩ Step 4: Rinse the tomatoes

You can then use a slotted spoon or similar to take the tomatoes out of the water and place them in a sieve. Then you have to quench the tomatoes under very cold water for 30 seconds to interrupt the cooking process. Alternatively you can beforehandalso prepare an ice bath by adding some ice cubes to a bowl of water.