culinary review

How To Blanche Tomatoes (How To Peel Tomatoes)

Wed Aug 25, 2010 11:28 am
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Comments: 3 Views: 13799

Many tomato dishes such as tomato sauce and tomato soup requires peeling the skin off a tomato. While peeling a fresh tomato is almost impossible, it's quite easy to peel a blanched tomato.

Blanching is very simple and can be utilized with different kinds of vegetables. Other uses for blanching includes softening a vegetable or preserving its color.


Simple technique for blanching tomatoes:

1.Cut a little cross mark on the bottom of the tomato

2.Immerse in some boiling water for about 15-30 seconds.

3.Let cool (here you can utilize an ice bath for an effective cool down)

4.Peel the tomato either with your hands or with a small pairing knife.

Fri Oct 02, 2009 12:57 pm
Name: Charlie | Comment: What is the "proper cooking term" (possibly a French term) for peeling tomatoes? (We had a "Culinary Expert" at one of our prep sessions for a fund raiser dinner the other night and were making Tomatoe Pies and she was shocked that we did not "coXXXXX" the tomatoes before slicing and placing in the baked pie shells. The term sounded like it began with a "c". I will appreciate your help and advice.

Mon Aug 23, 2010 9:02 am
Name: | Comment: Called checking

Wed Aug 25, 2010 11:28 am
Name: Aaron | Comment: the term you are looking for is probably "concassé", which, when applied to tomatoes, means to peel, skin, and dice a tomato.

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