It is as easy as counting 1,2,3… Don’t believe us? keep reading…In essence, it’s just a 3 step process – Blanch, Peel, and Crush. Blanching is the process of first partially cooking vegetables like tomatoes, onion, spinach, flower, etc. in hot boiling water for a few minutes and then immediately transferring them to cold water.
You can use fresh tomato purée right away, or you can freeze it for long-term storage. Feel free to use your favorite freezer-friendly storage method, but I prefer zip-top freezer bags, as they freeze flat (taking up less space) and thaw quickly. Freeze the purée in eight- or 15-ounce increments — that’s the amount required for most recipes. Label the bags and store them in the freezer for up to six months.
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Bring water to boil then put tomatoes, let them boil approx 10-12 minutes, Once the tomato skins are split then your tomatoes are done, remove from the flame
Then cut the boiled tomatoes into the small pieces