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–+ servings
a bowl of peeled tomatoes
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How to Blanch and Peel Tomatoes

This easy-to-follow tutorial will teach you how to blanch and peel tomatoes like a pro. Peeling tomatoes is simple and makes for amazing homemade marinara and salsas, and even makes canning easier.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: How To
Cuisine: American, How To
Keyword: Blanching tomatoes, how to blanch tomatoes, how to peel tomatoes, peeling tomatoes
Servings: 4
Author: Sarah Cook

Equipment

Ingredients

  • Tomatoes

Instructions

  • Rinse the tomatoes.
    Tomatoes
  • Start a large saucepan of water boiling on the stove.
  • Prepare a large bowl with ice water. Set aside.
  • Using a paring knife, remove the stem/core from the tomatoes - OR - cut an "x" on the bottom of the tomato.
  • Add the tomatoes to a pot of boiling water and boil them until you see the skins start to come off (could be ~20 seconds for small tomatoes or ~1-2 minutes for larger tomatoes).
  • Use a slotted spoon and remove the tomatoes and place them in the ice water.
  • Working with the tomatoes one at a time, remove any skin that hasn’t already slipped off.
  • Once they are peeled you can slice the tomatoes in half (to remove all the seeds) or leave them whole.

Notes

  1. You can blanch and peel all types and sizes of tomatoes. Smaller tomatoes like cherry or pear tomatoes may only need a few seconds in the boiling water.
  2. If you core the tomatoes before boiling, there is no need to also make an “x” at the stem end.

Nutrition

Serving: 1tomato | Calories: 33kcal