Before I begin this post, I have a BIG news to share. I finally did it!!! Yes. Yes. Yes.
I bought my first dSLR & a image processing PC with good configuration. Do you want details? Even if you don’t want, I will still be sharing them later in the week. *wink* That’s me!
Coming back to the post, I know that most of you know how to blanch tomatoes but I have seen so many different versions of blanching using boiling, steaming or plain peeling that I decided to share my own method of blanching which again I have picked up from my mother.
The step is simple in less than a minute you have a blanched tomato. Dig in a fork into a tomato and slowly move it over a slow-medium flame and voila! The skin bubbles and comes off on its own.
You are left with easy to peel off skin and a great smoky flavour.
The only drawback to this process is that if you have many tomatoes to blanch then this may seem tedious. But I personally prefer this one for any number of tomatoes and have always used this method.
So here to smoky blanched tomatoes.
Sending this to Basics, Tips & Tricks