I once subscribed to the why-in-the-world-would-you-peel-a-tomato school of thought. For me, skin-on summer tomatoes were—still are—perfect for stuffing, tossing into pastas and dicing into salsas.

We love fresh, seasonal produce for its superb flavor and vibrant color, especially during the summer. But these prized traits are fleeting. This is where blanching can come in to save the day, ...

Making sure your water is lightly salted and at a rolling boil, blanch, shock and peel tomatoes. Gently toss in olive oil and place on a pass tray. Cover each tray with 2 sprigs thyme, 1 clove garlic ...

Freezing tomatoes is an easy method for preservation, with limitations on texture after thawing. Tomatoes can be frozen whole, sliced, or pureed, with or without blanching and peeling. Tomatoes can ...