Do you have to blanch tomatoes before making sauce?

Making tomato sauce from fresh tomatoes is a classic way to capture the flavor of summer tomatoes. While there are many steps involved in turning fresh tomatoes into a delicious sauce, one frequently asked question is whether you need to blanch the tomatoes before making the sauce.

Table of Contents

What is blanching?

Blanching refers to briefly immersing tomatoes in boiling water or steaming them for 1-3 minutes, then quickly submerging them in an ice bath to stop the cooking process. This process is sometimes used before making tomato sauce for several reasons:

It makes the skin easier to remove
It helps sanitize the tomatoes, removing bacteria
It deactivates enzymes that can make the sauce deteriorate faster

It helps set the color of the sauce and prevent discoloration

However, blanching is an extra step that takes time and effort. So is it really necessary before making tomato sauce?

Pros and cons of blanching tomatoes for sauce

Here are some of the main pros and cons to consider when deciding whether to blanch tomatoes before making sauce:

Pros of blanching tomatoes

Removes skins more easily: The skins of blanched tomatoes slip off more easily than raw tomatoes.
Kills bacteria: Blanching helps sanitize the surface of tomatoes to reduce bacteria levels.
Inactivates enzymes: Blanching stops enzymes that can cause the sauce to deteriorate faster.

Bright red color: Blanching sets the bright red color of the sauce.

Cons of blanching tomatoes

Loss of flavor: Blanching leaches out some flavor compounds from the tomatoes.
Extra time: Blanching and shocking in ice water adds extra steps to the sauce making process.

Not necessary for all sauce styles: Some rustic sauce styles don’t require peeled tomatoes or bright red color.

When is it recommended to blanch tomatoes for sauce?

Here are some situations when it is recommended to blanch tomatoes before making the sauce:

When making a smooth sauce: If you will be blending or straining the tomatoes, blanching makes it easier to remove the skins.

When sanitization is important: If you are canning tomato sauce or serving to immune compromised individuals, blanching reduces bacteria.
For brighter color: Blanch for a vivid red restaurant-style tomato sauce color.
When time allows: If you have time for the extra step, blanching can improve sauce quality.

In general, blanching is recommended for smooth, refined sauces when appearance and sanitization are priorities. The extra time and effort of blanching is worthwhile to achieve a more professional sauce texture and color.

When can you skip blanching tomatoes?

Here are some instances when you can get away with skipping the blanching step:

Chunky garden style sauces: When tomatoes will be left in large chunks or lightly crushed, skins are less noticeable.

Quick stove top sauces: Fast sauce recipes don’t require the extra steps.
When flavor is a priority: Leaving raw maintains maximum tomato taste.
When time is limited: Skip blanching when you want to make sauce quickly.

For personal use: If you aren’t canning sauce or serving vulnerable populations, sanitization from blanching isn’t critical.

For quicker, more rustic tomato sauce styles, you can get a great result without blanching. The chunks of tomato and skins add to the homestyle texture.

How to blanch tomatoes

If you do choose to blanch your tomatoes before making sauce, here is a simple process:

Wash tomatoes and remove cores/stems.
Heat a large pot of water to boiling.
Use a slotted spoon or wire basket to submerge tomatoes for 60-90 seconds.

Remove tomatoes and immediately plunge into ice bath to stop cooking.
Let cool completely, then slip off skins.
Chop tomatoes and proceed with your recipe as normal.

Be sure to work in batches to avoid overcrowding. Keep the water at a rolling boil during the entire process. When blanching is complete, the tomatoes are ready to turn into sauce.

How to make sauce without blanching

It’s easy to make fresh tomato sauce without blanching. Here are some tips:

Wash and core tomatoes, then chop or crush into your desired texture.

Cook tomatoes over medium heat in a pot, stirring frequently until softened and juicy.
Optionally run the sauce through a food mill or sieve for a smoother texture.
Season sauce with ingredients like olive oil, garlic, basil, salt, and pepper.

Simmer sauce for 15-30 minutes until thickened and flavors blend.
Enjoy right away, refrigerate for a week, or freeze for later.

Without blanching, the sauce retains excellent bright tomato taste. Just cook and season it to your liking.

Frequently asked questions

Does skipping blanching affect sauce safety?

As long as the rest of your sauce preparation is sanitary, skipping blanching won’t make the sauce unsafe. The cooking process during simmering is sufficient to kill any bacteria present.

Can you substitute boiling tomatoes for blanching?

Yes, you can boil whole tomatoes for 1-2 minutes as a substitute for blanching before making sauce. This will soften skins for removal and brighten color while minimizing loss of flavor compounds.

Does blanching tomatoes change the flavor?

Blanching can cause some subtle flavor loss in tomatoes compared to raw. However, the tomato flavor will still come through prominently in the finished sauce.

Is it okay to freeze sauce made without blanching?

Absolutely! Blanching tomatoes is not required for freezing tomato sauce safely. The acids in the tomatoes make it unlikely bacteria will grow during freezing.

Can you blanch canned tomatoes for sauce?

Canned tomatoes are already cooked during the canning process so there is no need to blanch them further. Drain, crush, and use canned tomatoes directly in your sauce recipe.

Summary

While blanching tomatoes before making sauce does have some benefits, it is not strictly necessary. For quick garden tomato sauces, you can skip blanching altogether with great results. However, for refined sauces where color and texture matter most, take the time to blanch. Follow your specific tomato sauce goals to decide if blanching is a worthwhile step or not.

Conclusion

Blanching tomatoes before making sauce is a helpful but optional technique. For rustic tomato sauces, skip blanching to save time and maximize flavor. For elegant smooth sauces, blanching helps achieve a professional quality end result. Consider your goals and preferences to decide if blanching fits into your tomato sauce making process.