Blanching tomatoes is a simple and effective process used to peel tomatoes and preserve their natural flavors. It is an essential step in preparing tomatoes for sauces, stews, soups, and canning. Follow these 11 easy steps to blanch tomatoes like a pro.

1. Choose ripe tomatoes: Select firm, ripe tomatoes without any visible blemishes or signs of spoilage. Ripe tomatoes will have a deep red color (depending on the variety) and should be slightly soft to the touch.

2. Wash the tomatoes: Rinse your tomatoes under cold running water to remove dirt and debris. You can also gently rub your fingers over the surface of the tomato to clean them efficiently.

3. Prepare an ice bath: Fill a large bowl with ice cubes and cold water, ensuring there’s enough ice to rapidly cool down the tomatoes after blanching.

4. Boil water in a pot: Fill a large pot with water and bring it to a rolling boil over medium-high heat. The water should be deep enough to submerge the tomatoes.

5. Cut an ‘X’ on the bottom of each tomato: Use a sharp knife to make small, shallow cuts at the bottom end of each tomato in the shape of an ‘X.’ This will make peeling easier after blanching.

6. Prepare a slotted spoon or tongs: Have a slotted spoon or tongs ready nearby for quickly removing tomatoes from boiling water and transferring them into the ice bath.

7. Blanch the tomatoes: Carefully lower the scored tomatoes into boiling water using the slotted spoon or tongs, without overcrowding them.

8. Boil for 30-60 seconds: Let the tomatoes remain in boiling water for about 30-60 seconds, until their skins start loosening around the ‘X’ cuts.

9. Transfer to ice bath: Remove tomatoes promptly with the slotted spoon or tongs and gently place them into the prepared ice bath to stop the cooking process.

10. Peel the tomatoes: Once cooled, use your fingers or a small knife to peel the loosened skin off each tomato, starting from the ‘X’ cuts.

11. Remove seeds (optional): If desired, you can also cut the tomatoes into quarters and use a spoon to remove and discard seeds.

Your tomatoes are now ready for use in your favorite recipes, like homemade tomato sauce, stews and soups! Blanching not only helps remove the skin easily but also helps preserve their vibrant color and delicious flavor. So don’t hesitate to blanch your tomatoes next time you’re cooking with them.