How to Blanch Tomatoes or Smoky Blanched Tomatoes is a very easy recipe or DIY step to add charcoal flavour to your soups or curries. I have grown up seeing my mom do this for most of her soup recipes. It’s a great way to remove the skin of the tomatoes quickly.
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.
How To Blanch Tomatoes
- 7-8 tomatoes firm
- 1 fork
- Wash & clean tomatoes. Pat dry them using a soft muslin cloth.
- Take a tomato and pierce it with the fork at the top.
- Now slowly rotate the tomato engorged on the vine of the fork over a fire slow-medium flame while holding the fork.
- As you move the fork you will notice the skin of the tomato begins to bubble, char and shrink. It starts splitting in various places.
- Once the you feel that the skin is charred nicely and the skin is now slightly disengaged from the tomato, remove from the flame.
- Repeat the process for remaining tomatoes.
- Once the tomatoes, cool down, remove the skin completely using your fingers.
- Use the smoky and peeled tomatoes for soups, curries or just as salad.