I rarely use canned tomatoes, as I can easily cut, peel and chop them myself! Blanching tomatoes is healthier and less wasteful than buying canned, as you minimize your use of packaging!
INGREDIENTS
up to 8 tomatoes per round of blanching
COOKING INSTRUCTIONS
Boil about 4 quarts of water. Set up a cold-water bath by placing water and ice cubes in a large bowl. Cut an “x” in the bottom of each tomato, carefully drop in the boiling water and cook for 1 minute or until skin starts to break. Remove a few tomatoes at a time and dunk in the cold bath. You should be able to easily peel the skin off by hand. Peel the skin, cut the tomatoes in half and scoop or squeeze the seeds out. Use as needed.
