BLANCHING TOMATOES IN A MICROWAVE OVEN
This Recipe Helps With The Removal Of The Tomato Skin
Blanching Tomatoes In A Microwave Oven is a quicker & much more efficient way for the blanching process.
Blanching is actually a cooking procedure wherein the sustenance substance, for the most part a vegetable or organic product, is dove into boiling water, expelled after a brief, coordinated interim, lastly dove into frosted water or set under frosty running water to end the cooking procedure.
Blanching tomatoes is to effortlessly expel their skins for either cooking or canning is a standout amongst the most essential & efficient canning abilities you can learn.
This microwave method will save you the time of boiling water. It is really the quickest way.
Blanching Tomatoes In A Microwave Oven Ingredients:
- Tomatoes – quantity depends on how many tomatoes you are using.
Method:
- Use a clean, not too shallow & not too deep microwavable safe casserole.
- Rinse tomatoes & cut into halves. Thereafter, cut off the top parts of each tomato where the stem had been connected. (Removing this part will make it easier in the end process).
- Place each tomato flat against the surface of the casserole. (Cut side down).
- Microwave on high for ± 10 minutes.
- Carefully remove the casserole after the microwave process. Try using oven mitts or a kitchen towel as the casserole can burn you.
- Allow to cool for about 5 minutes. Notice how the skin has shrunk & not stuck onto the flesh of the tomatoes.
- Carefully remove the skins either with your hand or a small knife or fork.
