answersLogoWhite

0

Blanching tomatoes makes removing the skin very easy. In many recipes, the skin of the tomato would slough off during cooking. This would leave tight string-like curls of skin distributed throughout the dish - they get stuck in teeth and may present a clash of textures.

If life seems too short to blanche a tomato, consider using pre-skinned canned tomatoes instead; they cook in fractionally less time and are slightly stronger in flavor, but they take much of the boring legwork out of cooking.

User Avatar

Wiki User

17y ago

What else can I help you with?