How to Blanch Tomatoes Without Turning Them to Mush

Ripe tomatoes can be easily peeled by brief blanching: score a cross on the base, submerge in boiling water for 30–60 seconds, then transfer immediately to ice-cold water. Over-blanching breaks down the flesh and leaches out nutrients, so timing and rapid cooling are essential. Tomatoes prepared this way keep their firmness and most of their vitamins, making them ideal for sauces and preserves.