The traditional method of blanching tomatoes to skin them for homemade sauces and soups can feel like a process. The Kitchn offers a quick alternative that eliminates the need to boil water and simplifies preparing a large batch: stick the tomatoes in the freezer.
Photo remixed from an original by Charlotte Lake/Shutterstock
The folks at The Kitchn found this tip in David Tanis’ book Heart of the Artichoke, in which Tanis writes the skins of the frozen whole tomatoes will easily slip off when the tomato thaws on the counter. So you can save a lot of effort. Another bonus: you can preserve ripe tomatoes in the freezer until you have enough for a sauce or you’re ready to use them.
Got any clever food hacks? Share them with us in the comments.
Freeze & Thaw Tomatoes to Remove Skins [The Kitchn]