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How To Blanch Tomatoes?

Tomatoes are the key ingredient in every recipe. You are going to make soup, sauce, Italian dishes or any other, tomato is the essential part of all of them. You can’t deny the worth of a tomato.

Blanching tomatoes is one of the versatile techniques you must use while cooking. It is otherwise difficult to peel off the tomato’s skin with the help of a knife. So blanching is a very easy or quick way to peel off the skin of tomatoes. This technique adds more taste or flavor to the tomatoes which makes the recipe delicious.

Tips to Blanch Tomatoes:

Blanching requires perfection! If you blanch a tomato carelessly, you will damage the tomato as well as its taste. So the time blanching a tomato, try to focus on the tips given below:

  • If you want to blanch a large quantity of tomatoes, then you must divide them in batches evenly. In this way, all the tomatoes will be cooked properly
  • Peel and core the tomatoes before freezing them
  • In the refrigerator, you can store blanched tomatoes for 3 days. If you store them in the freezer, then the storage duration of them is 6 months approximately

Reasons to Blanch Tomatoes:

There are several reasons you will find for the question “Why to blanch tomatoes?”. Let’s discover why and how to blanch tomatoes to give a delicious flavor to your dishes:

To Peel Them Easily:

The skin of the tomato is very tight. If you try to remove the skin with the help of a knife, the structure of the tomato will be damaged or the juice will be wasted. As a result, it will not make your recipes delicious.

When you blanch a tomato, the heat loosens the skin of the tomato. In this way, you can easily peel off the skin. The blanching process is quite helpful for making tomato sauce, soup, etc.

To Preserve The Color And Flavor:

Enzymes are a very important factor in tomatoes. They keep the color or maintain their flavor. If the enzymes break down, it causes them to lose their flavor or color. If you want to store the tomatoes for a long time, try to blanch them because blanching is quite helpful in keeping the color or flavor sagely by saving the enzymes in them.

Reduce The Bitterness:

Solanine is a compound that is present in tomatoes. This compound gives a bitter taste to them. Solanine damages the taste of a recipe easily. This is the reason why, it is necessary to find out a way to remove the bitterness from them. Blanching is a process that helps to reduce solanine in tomatoes which makes them tasty.

Destroy Harmful Bacteria:

Want to eat raw tomatoes or store them for later use? It is necessary to kill the bacteria that are present on the surface of the tomato. Blanching is the only option that helps you in this regard. It helps to kill the bacteria that are dangerous for your health or can easily destroy the taste of your recipe.

How to Blanch Tomatoes to Remove Skin?

If you want to blanch tomatoes to remove the skin from tomatoes easily, you must follow these steps to make your work better:

  • Dip the tomatoes in water in a pot and wait for the water to boil
  • Make the X-shape cut on the bottom of the tomato using a sharp knife at the time when water is heating
  • Blanch the tomatoes by putting them in hot water carefully for a time until the skin starts to split away
  • When the skin splits away, put the tomatoes in ice water. This is good for keeping the color or flavor safe
  • By putting the tomatoes in cold water, you can easily remove the skin

How to Blanch Tomatoes for Sauce?

Want to increase the quality or flavor of your tomato sauce? You must blanch the tomatoes perfectly. If you don’t know how to blanch the tomatoes for sauce, follow the instructions to get fine results:

  • Use a large pot to boil the water for blanching the tomatoes
  • Put cold water in another pot
  • Blanch the tomato properly until the skin of the tomato loosen
  • To minimize the heating temperature of tomatoes, put them in ice water
  • Make puree using a blender or chop them to make your tomato sauce perfectly

How to Blanch Tomatoes for Freezing?

Blanching is a process that helps to make work easier by boiling them. This process saves the color or taste of tomatoes by saving enzymes in them. So if you want to freeze the different vegetables or fruits especially the tomatoes, blanch them.

Want to know how to blanch tomatoes for freezing? Follow the steps mentioned below:

  • Avoid overripe or damaged tomatoes
  • Use cold water to wash them thoroughly
  • Make a cross sign on the bottom of the tomato. This helps to remove the skin easily
  • Add a batch of tomatoes according to the water quantity
  • After blanching, cut the tomatoes into slices or puree
  • Use Plastic bags or containers to freeze them properly
  • Store them for 6 months in the freezer

How to Blanch Tomatoes for Canning?

You can store tomatoes in cans also, so you must know how to blanch tomatoes for canning. Try to use different tips to blanch the tomatoes properly for canning:

  • To cook evenly to a large quantity of tomatoes, blanch them in batches
  • Avoid overcooking the tomatoes
  • Don’t overfill the canning jars always keep a 1-2 inch empty space in the jar

How to Blanch Tomatoes to Peel?

Blanching tomatoes makes the peeling process easier. Try to manage the temperature to blanch them properly. If the tomatoes are unripe, then you can increase the blanching duration. This helps to peel them effectively.

People Also Ask

What Is the Purpose of Blanching a Tomato?

The main purpose of blanching tomatoes is to loosen the skin of the tomatoes so that you can peel them easily. It is on the other hand helpful for making different recipes, tomato soups, sauces etc.

Do You Salt the Water When Blanching Tomatoes?

Yes, adding salt to water is necessary to blanch tomatoes. Simply fill the pot and add ½ teaspoon salt in it then blanch the tomatoes for 30 seconds minimum. If they are overripe, you can even increase the boiling duration.

What Happens If You Don’t Blanch?

To freeze the vegetables, it is essential to blanch them because, by blanching, you can stop different enzyme actions that otherwise destroy the color, flavor, or texture of the vegetable.

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