Last Updated: October 3, 2025
3 min read
Blanching is one of the easiest ways to peel tomatoes without any hassle. Blanch tomatoes to give your dish a smoother texture and richer flavour. The process is simple: blanching tomatoes in boiling water for a couple of minutes, followed by an ice or chilled water bath, and the skins slip right off!
Why blanch Tomatoes?
- Easy peeling: Blanching loosens the skin, making it simple to peel without a knife or peeler.
- Better texture: Removing skin gives a silky-smooth finish.
- Less time-consuming: Need less time to cook when added to the recipes, as the tomatoes are already cooked because of blanching.
- Add flavours to sauces: Recipes like red sauce pasta, tomato soup, and curries taste better with blanched tomatoes.
- Freezer-friendly: Puree the blanched tomatoes after removing skin, and pour into an ice tray. Just take a cube or as needed for the recipe you are making.
recipes where you can use blanched tomatoes
- Soups
- Sauces- pasta, pizza, ketchup
- Curries
For pasta recipe, check out my recipe for Red sauce pasta.
sustainable bites
Use the boiled water and ice bath water for watering plants after bringing them to room temperature.
How to blanch tomatoes?
step-by-step instructions
- With a knife, make a small “X” cut at the bottom of each tomato, which helps the skin loosen while blanching.
2. In a pan, bring water to a boil (tiny bubbles appear). Water should be enough to cover the tomatoes.
3. Gently drop the tomatoes into the water. Let them boil for 2-3 minutes, until the skin starts to loosen around the cuts.
4. The tomato after blanching will look like the one shown in the image below.
5. Drain the water and quickly transfer the tomatoes into a bowl of chilled water. Let them sit for a minute or two to stop the cooking process.
6. Once cooled enough to handle, peel off the skin easily with your hands as you peel the boiled potatoes.
7. Your blanched tomatoes are now ready to be chopped or pureed for your favourite recipe.
Ingredients
Method
- With a knife, make a small “X” cut at the bottom of each tomato, which helps the skin loosen while blanching.
- In a pan, bring water to a boil. Water should be enough to cover the tomatoes.
- Gently drop the tomatoes into the boiling water.
- Let them boil for 2-3 minutes, until the skin starts to loosen around the cuts.
- Drain the water and quickly transfer the tomatoes into a bowl of ice-cold or chilled water.
- Let them sit for a minute or two to stop the cooking process.
- Once cooled enough to handle, peel off the skin easily with your hands as you peel the boiled potatoes.
- Your blanched tomatoes are now ready to be chopped or pureed for your favourite recipe.
Notes
- Do not over-boil. Boiling tomatoes for too long can cause them to become mushy.
- An ice or chilled water bath is essential to stop the cooking process, as the tomatoes continue to cook even after being removed from boiling water.
- Blanched tomatoes can be stored in the fridge for 2–3 days or frozen for later use.
Ask a question?
Tried blanching tomatoes? If you have any questions or need tips, drop them in the comments below👇. I’ll be happy to help😊!