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First, prepare the tomatoes and then blanch them
Before you can blanch the tomatoes, you need to do a few preparatory steps.
- Look at the vegetables. Discard rotten or damaged tomatoes. Only use tomatoes that are firm and shiny for blanching. The color should be deep red.
- Wash the tomatoes under cold running water.
- Use a kitchen knife to carefully cut out the ends of the stems. To do this, push the knife no more than 1 cm deep into each tomato and peel out the roots.
- Turn the tomatoes around. At the bottom, each one is cut 2.5 cm deep and in the shape of a cross.
Blanch the tomatoes – they go into the cooking water
Prepare a large bowl before adding the tomatoes to the boiling water. Fill it halfway with cold water and add a few ice cubes.
- Put water in a large saucepan and bring to a boil on the stove. The tomatoes should later be able to dive underwater. The pot should be of sufficient size.
- Put salt in it. Add 3 tablespoons of salt to 1 liter of water.
- Now 6 tomatoes come into the boiling water. Here they should dive or swim for 30 to 60 seconds.
- When the skin begins to peel off easily, scoop out the tomatoes with a slotted spoon.
Ice bath and peel the tomatoes
Then the tomatoes go into the ice bath. Here, too, they remain for 30 to 60 seconds, depending on their size, and are turned back and forth a few times.
- Take out the tomatoes and place them on a board.
- Dry the tomatoes lightly with a kitchen towel.
- Take each tomato in turn and peel off the skin.
- To do this, take the tomato in your non-dominant hand and turn the incised cross upwards. The dominant hand can now easily peel off the 4 quadrants.
- If you’ve done everything right, the peel should pull off effortlessly. You may need to use the kitchen knife for stubborn spots.
- Use the tomatoes immediately. Either use them in a recipe or freeze them. You can store the blanched tomatoes in the freezer for six to eight months.