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Step 3Blanch and Cool
This step is not intended to cook the tomatoes at all, it is simply meant to ease the process of peeling. Be careful not to over blanch as it will turn the tomatoes to mush and loose that fresh flavor your trying to capture.
Once your water is at a rolling boil:
Quickly and gently (careful of splashing) drop enough tomatoes to fill your stockpot while maintaining a boil (6-12 depending on pot and tomato size)
After about 30 seconds begin removing tomatoes from the stockpot and placing them in your bowl of cold water and continue until all tomatoes from this batch are removed. The cold water plunge will split and or loosen the skins making it a breeze to peel them.
After a couple of minutes remove the tomatoes from the cold water and place them in a bowl in our work area. They are now ready to be peeled and cored. If you have a helper they can start the next step while you continue blanching and cooling the next batch.
Once your water is at a rolling boil:
Quickly and gently (careful of splashing) drop enough tomatoes to fill your stockpot while maintaining a boil (6-12 depending on pot and tomato size)
After about 30 seconds begin removing tomatoes from the stockpot and placing them in your bowl of cold water and continue until all tomatoes from this batch are removed. The cold water plunge will split and or loosen the skins making it a breeze to peel them.
After a couple of minutes remove the tomatoes from the cold water and place them in a bowl in our work area. They are now ready to be peeled and cored. If you have a helper they can start the next step while you continue blanching and cooling the next batch.
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