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How to blanch and peel a tomato

by Great British Chefs22 May 2015

How to blanch and peel a tomato

Many recipes call for peeled tomatoes because the skin can get in the way of a smooth texture. In this video, Galton Blackiston shows us how to blanch and peel a tomato ready for cooking.


Remove the core from the top of the tomato
Make a cross in the bottom of the tomato and plunge into boiling water for 15 seconds
Remove the tomato from the water and peel. The skin should come away easily


Try peeling tomatoes to create a silky smooth sauce for soups and homemade sauces such as in Andy Waters' Baked cod with tomato sauce or Marcello Tully's Smoked haddock soufflé with tomato, pepper and olive sauce.

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