I prefer blanched tomatoes as I do not like the consistency of tomato skin or seeds in a dish. Blanching is the easiest and quickest way to peel large quantities of tomatoes and fruit. With a paring knife, cut out the core of the tomato and criss-cross a slash at the bottom. Bring a pot of water to the boil and immerse the tomatoes in the boiling water until the skin starts to burst, about 20 seconds depending on their ripeness. Remove the tomatoes and immediately place them in cold water for a few seconds. Using a knife, peel the skin from the tomatoes. If you like to seed them, gently squeeze the seeds out. For a concaise, cut the tomatoes in half, slice and roughly chop.
