How to Blanch Tomatoes | Prepping Tomatoes in Different ways

>>  Sunday, December 25, 2011

When I think of gravies made without tomatoes I really wonder how one can make gravies without tomatoes. For me onions and tomatoes are something that are mandatory for a gravy. When it comes to using tomatoes, there are couple of methods used to make the best use of it.

Sometime back when we make any kurma or even a simple curry, I simply used to chop it finely and add. These days when the boys not wanting to have the tomato skin in the gravy, I have resorted to making a puree and adding to the gravy. This makes sure that you have a thicker and more gravy.

Blanching Tomatoes:

When you want to blanch tomatoes, take ripe tomatoes, wash and keep it aside.

Bring to boil 1 -2 cups of water as required. When the water is boiling, make sharp slits on the tomatoes and add to the boiling water. Switch off the flame and keep it covered. This takes about 5 mins for the skin to loosen up.

Typical blanching would require the tomatoes immersed in hot water to be immediately immersed in cold water. But I have seen that it works just fine, if I leave it in hot water and cool and puree to use in gravy.

Remove the skin with a knife and allow to cool. Puree the tomatoes and use in the gravies.

Used in kurmas, gravies where you want more gravies.

Smoking the tomatoes:

Wash and pat dry the tomatoes. Using a fork, insert into the tomatoes. Show over flame and roll over the tomatoes so that the tomatoes get burnt. When the tomatoes are done all over, remove from the fork and allow it to cool. Remove the skin when the tomatoes cool.

This gives a wonderful tastes for foods like Paneer Tikka, Baigan ka barta etc.
Freezing Tomato Puree:

When you have excess tomatoes on hand, you can puree as many as you want either by blanching or my simply pulsing it and storing it in ice trays. Once the tomatoes are frozen you can break and store them in zip lock covers and use when required.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 11


The Pumpkin Farm December 25, 2011 at 6:17 PM  

this is an interesting post. liked the idea of storing the puree in ice trays. also agree tomato is must for a real gravy

Chef Mireille December 25, 2011 at 9:25 PM  

like your idea of roasting the tomatoes. would be delicious for soup also.

Nalini's Kitchen December 26, 2011 at 6:08 AM  

Nice post the idea of storing in ice trays, I store Gin&gralic paste in ice trays,never had the idea of freezing the tomato puree,will do it.Thanks for sharing.

Pavani December 26, 2011 at 6:53 AM  

I usually end up buying canned tomato puree, but your post made me realize its really easy to make my own. May be next time I find juicy tomatoes I'll make my own puree.

PriyaVaasu December 26, 2011 at 10:29 AM  

Very useful post indeed, i have neve tried roasting them to remove the skin, Freezing the puree also sounds like a good option!!!

Kalyani December 26, 2011 at 10:31 AM  

useful post Valli.

Sizzling Tastebuds
Are you part of the Magic Mingle ?

Maayeka December 26, 2011 at 2:19 PM  

very useful post on tomatoes...thanks for sharing..

Priya December 26, 2011 at 3:11 PM  

Never tried roasting the tomatoes, thanks for this interesting post Valli.

Aarthi December 26, 2011 at 6:18 PM  

nic epost..very useful one

Cool Lassi(e) December 27, 2011 at 8:07 AM  

That is indeed a great tip! Blanched tomatoes make for a great sauce!

sushma December 27, 2011 at 11:14 AM  

Very useful for me

Vardhini December 27, 2011 at 11:39 AM  

I blanch the same way, but do not put any slit in the tomato. I just throw it in boiling water for a couple of minutes and the skin peels off. Nice tip Valli.

Suma Gandlur December 28, 2011 at 1:07 AM  

Nice tips for novice cooks.

Gayathri Kumar December 29, 2011 at 7:25 AM  

Very informative!

Related Posts Plugin for WordPress, Blogger...
Very Good Recipes
You can find my recipes on Very Good Recipes

Cooking 4 all Seasons

  © Blogger template Palm by 2008

Back to TOP