Tomato cancussa

This  is kind of technique in culinary world which means Blanching the tomatoes for peeling the skin for retention of its vibrant red colour and texture. I also use this technique to get away with the raw taste of tomatoes when I want to use the tomato puree raw and in uncooked form. The same technique could be used  for peeling peaches too.

 

 For 1 cup yield

 

1. Take 3-4 Red plum tomatoes which contains less seeds(Roma or Shimla in India)
2. Bowl full of Ice cubes and with ½ cup Chilled Water
3. For cups water

Technique:

Cut an X in the bottom of each tomato.

Take 4 cups of water and bring to boil.

Add tomatoes and cook till the skin begins to peel off, approx 50 sec.

Take out the tomatoes and immediately put into the ice cube bowl for ice bath. Keep swirling the tomato so that it cools down quickly.

When cool peel off the skin. Cut into four and discard the seeds.

Chop and pulse it in a electric mixer till smooth puree.

Cancussa is ready to use.

 

It can be stored in refrigerator for future use not more than 2 days.

However, if Frozen in deep fridge,  it could be used within 15 days.