The Importance of Whole Peeled Tomatoes

Whole peeled tomatoes are a cornerstone of cooking — any dish that requires a simmering tomato sauce calls for them by the ounces. While canned peeled tomatoes can serve the purpose wonderfully, especially if you get the right kind, there is an undeniable charm in using fresh tomatoes. However, peeling fresh tomatoes by hand can be tricky and frustrating, but there is a foolproof way to peel them: blanching.

The Blanching Method

Blanching is a simple technique that can make peeling tomatoes a breeze. To blanch tomatoes, start by scoring a small ‘X’ at the bottom of each fruit to just open the skin. Next, boil the tomatoes for about 30 seconds or until you see the skins curling up. Once that happens, promptly dunk them into an ice bath to stop the cooking process. The skins should then peel right off effortlessly, leaving you with whole peeled tomatoes ready for cooking.

Tips for Perfect Blanching

Though blanching is straightforward, keeping a few tips in mind can ensure success. Choose the right variety of tomatoes based on your recipe; for example, plum tomatoes are excellent for sauces. Make sure you score the tomatoes properly using your sharpest paring knife without cutting into the flesh. Avoid overfilling your pot with too many tomatoes at once; blanch and peel them in batches if needed. Finally, ensure your ice water bath is genuinely cold – it should have ice cubes floating among the tomatoes. Gently rub off the tomato skins to preserve the fruit.

Best Recipes for Freshly Peeled Tomatoes

Once you have your perfectly peeled tomatoes, the culinary possibilities are endless. They can be diced and used in a hearty Mexican sopa de fideo, or a silky tofu tikka masala sauce. Simmer them into a thick sauce for meatball marinara stuffed zucchini boats or homemade pizza. For a fresh and aromatic experience, try making a raw tomato soup with basil or a watermelon and tomato gazpacho. These recipes highlight the versatility and flavor of fresh, peeled tomatoes.