This post goes over Blanching Tomatoes. We will go over the entire process of blanching tomatoes, including the preparation and freezing them after blanching.
This summer I had several occasions where I had an overabundance of tomatoes. It got to the point where I could not give them away fast enough and some of them were starting to over ripen.
Many times during the peak tomato season I was too busy to actually make anything with them. While there are several recipes I could make, most involve canning, which simply takes too much time when I have a million other things going on at once.
The fix for me is to simply blanch and freeze the tomatoes. I can do this and then when I have more free time in the fall and winter, I can pull them out of the freezer and cook away.
The first step is to pull off any green stems left on the tomatoes. Then they need to be thoroughly rinsed off. Then I cut out any bad spots. I also use a knife and make a small “X” in the bottom of the tomato. This will make it easier to remove the skin later.
Boil them Quickly
The next step is to bring a pot of water up to a boil. Then drop the tomatoes in the boiling water for about sixty seconds. After the sixty seconds, use a slotted spoon and remove the tomatoes and put them directly into cold water to stop the cooking. After they have cooled off a little I put them in a strainer to drip dry.
Remove the Skin
I then grab the tomatoes and remove the skin and any remaining bad spots. Then I cut the tomatoes into about one-inch cubes and they are ready for a bag.
I take 1 gallon bags and mark them with “Blanched Tomatoes” and the date. Then I put the tomatoes in the bag and put them in the freezer. I will pull them out later this year when I’m ready to use them. All I will need to do is to defrost them and they are ready to go.
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