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.
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