How to blanch tomatoes

The  Staff Canteen

For this demonstration, I'm going to show you how to prepare tomatoes for cutting tomato concasse and the first step is to take our tomatoes and core and score them ready for blanching, so all I'm going to do is take the tomatoes and with a little paring knife just put a cross in the bottom so were going to cross our tomatoes and this is to allow them to peel nice and easily so just the cross in the bottoms and then you need to take the cores out and the way I find it easiest is to use a little-serrated paring knife and use your finger as a depth gauge so that you come to the core and saw around, so that you just take a little triangular core out like so.

So we have our tomatoes that we have already cored and scored and were going to go straight into rapidly boiling water and it's about 10 seconds and all you're looking for is the skins to have started to split and peel off, now just a couple of seconds longer and then were out into our iced water, straight into the iced water always make sure that you've got the iced water there ready so that you're not looking for it, that'll arrest the cooking and it'll keep the tomatoes nice and firm for making our concasse.

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The  Staff Canteen

The Staff Canteen

Editor 2nd March 2017

How to blanch tomatoes