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How To Blanch Tomatoes

October 9, 2009 by PadhuSankar 9 Comments

According to wikipedia – Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water  to halt the cooking process.Today let us learn how to blanch tomatoes at home.

How to Blanch tomatoes-Tomato puree


How to Blanch tomatoes

 Prep Time : 5 mins

 Cook Time : 2 mins 
 Recipe Category: Basics of cooking-How to
 Author:Padhu Sankar

   Ingredients needed

   Tomato – 1/2 kg

Blanch tomatoes

Method


Wash the tomatoes well.

Using a sharp knife, cut an “x” at the bottom of the tomatoes for easier peeling.

Bring water to boil. Place the tomatoes (Do not crowd with too much tomatoes) gently in the boiling water and cook for 2 minutes. (The time varies depending upon the size of the fruit).The smaller ones take lesser time.

After 2 minutes, switch off the heat.

Immediately remove the tomatoes with a slotted ladle and place it in cold water for 30 seconds.This is done to prevent it from getting cooked further.

Remove it from cold water and peel the skin gently. To de-seed, cut each tomato in half and scoop out the seeds. Discard the seeds.

Blend it to a puree. Tomato puree is now ready to be used for gravies, soups, sauce etc. I have used for my tomato soup, paneer butter masala and many other gravies.

tomato puree

Storage and shelf life 


Measure and freeze in ice cube tray, store the frozen cubes in a zip lock bag in the freezer. Stays good for 2 weeks.

Alternatively, you can also store it in clean containers in the freezer. By measuring the puree and storing it – it becomes easier to use them in recipes.

Thaw it before using it for preparing any dishes.

Meet you all with more interesting recipes, until then it is bye from Padhu.

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Filed Under: How To, Uncategorized Tagged With: Tomatoes, Uncategorized




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Reader Interactions

Comments

  1. Chiranjeevi P

    September 19, 2012 at 10:35 am

    Excellent!

    Reply
  2. Ramyaa Thenraj

    December 21, 2013 at 4:50 am

    hi Padhu,, very nice blog,.thanks…. even you have posted how to make white rice.. wowo.. awesome starting

    regards,
    Ramyaa

    Reply
  3. shalini

    February 28, 2014 at 11:29 am

    hi padhu ,, we all love you .. it is so help ful …… many thanks for your efforts in teaching us cooking

    Reply
    • sujitha

      February 26, 2015 at 1:30 pm

      I second that !:)

      Reply
  4. Brintu

    March 28, 2014 at 12:30 am

    Hi…. We love ur cooking… Daily I'm trying only ur way of cooking… And always it comes out well… Hats off to u… Thank u so much…

    Reply
  5. Anky

    March 2, 2015 at 1:36 pm

    Hi haven't tried any of the dishes yet but you've definitely explained them well.

    If I want one cup purée how many tomatoes would I need to blanch approximately? Also, for how many days can a purée last in the fridge

    Reply
  6. Padhu Sankar

    March 3, 2015 at 7:18 am

    Approximately 3 medium sized ripe tomatoes. You can keep the puree for 3-4 days in the refrigerator and for more number of days in the freezer.

    Reply
  7. Vineetha Vivek

    August 21, 2015 at 12:26 pm

    Can this be used in curries and other dishes we make in a normal south Indian family? Can this be made n stored in case tomatoes are out of stock?

    Reply
    • Padhu Sankar

      August 23, 2015 at 5:33 am

      You can use this for curries, punjabi sabjis, to make quick tomato rice,tomato chutney etc. It can be stored in an airtight box in the fridge and for more days in the freezer.

      Reply

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