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.
