La Tomate Blanche
November 4, 2015
This article is in English. I just thought the title sounded way cooler in French. But just to be clear, it is very similar in English
How to Blanche Tomatoes
See? Was way cooler in French.
Mais pourquoi voudriez-vous tomates blanche?
The blanching of fruit allows for super easy and very speedy peeling of fruits when you are planning on preserving them, or even baking with them.
If you have ever been faced with a bushel of peaches, you can appreciate why blanching would be very useful. Same goes for a bushel of tomatoes, and while you may be thinking right now ” I’m just as fast with a knife or a vegetable peeler” I say to you kudos! That is awesome!” I actually feel the same way. Or rather, I did. Until I was faced with over 60 lbs of small tomatoes. I mean, have you ever used a vegetable peeler on a very small tomato? Watch our for those fingertips!
The Nitty Gritty
1. Set a large pot of water to boil.
2. Fill your (clean) sink with very very cold water.
3. Carefully add the tomatoes to the boiling water. Return to a boil, and boil for atleast one minute. Not too much longer.
4. Empty the pot of boiling tomatoes into the very very cold water.
5. Pick up a tomato. The peel may be split as seen below, and in which case, just slip it off. If the peel is not split anywhere, just pinch the end, and break the peel, and it will come off super easy.
Have your composter ready near the sink where you’re working for faster work. You’ll establish a rhythm, and you will feel so pleased with yourself when you’re finished!
Why Not Just Use the Whole Tomato?
In many cases fruits and vegetables are better with the peels left on. Eating the peels is both fashionable and healthy. I need not be convinced – I eat the entire apple. That said, there is an occasion for everything. A time to plant and a time to uproot. A time to eat the peel, and a time to put it in the compost.
Just as mashed potatoes
are better without the peels, and applesauce works better without the peels, many tomato dishes are better without the peels. Most chili
, sauce, and salsa
recipes will call for peeled and cored tomatoes. So depending on what you’re making, a soft vegetable peeler for a couple of large tomatoes is not a big deal and would be the wiser choice. For several pounds of small tomatoes, blanching is the easiest and fastest option. Now, coring them is just silly. But then again, this is the girl who eats the entire apple.