Blanching Tomatoes For Cooking & Canning - cooking recipe

Ingredients

4 tomatoes (or as needed)
2 quarts boiling water

Preparation

Remove the core of each tomatoes and discard them. Cut a shallow \"X\" at the bottom of each tomatoes; set aside.
When water is boiling, transfer the prepared tomatoes and cook for 30 to 40 seconds. If cook linger, they'll get mushy.
Remove tomatoes from boiling water and plunge them in an ice bath. Leave tomatoes for 2 to 3 minutes.
When cool enough to handle, using a pairing knife, simply remove the skin from the flesh.