How to blanch Tomatoes
There are plenty of easy ways to preserve tomatoes so they don’t lose their wonderful flavor and freshness. Most recipes will call for blanched tomatoes and if you want to freeze them or make sauce from them, they will need to be blanched. Blanching and peeling is absolutely necessary if fruit has been treated with insecticides or pesticides as skin absorbs and retains chemicals. For home canning, the best way is to blanch the tomatoes. Blanching before peeling is the easiest and fastest method for large quantities of fruit. This method is identical for tomatoes, apricots and peaches.
You could do it in the Microwave or on the gas. The method is the same
STEP 1: Bring a pot large enough to hold the tomatoes to a boil. In the microwave, heat it for 2-3 minutes until the water is boiling. Also keep cold water ready.
STEP 2: Add the washed & cleaned tomatoes to the boiling water
STEP 3: Let it boil for 1 minute. Keep an eye out as within 60 seconds the skin should start to split.
STEP 4: Remove them and plunge into cold water to stop the cooking process.
STEP 5: Once manageable, peel the skin off & use it. The skin falls apart very easily. You could add to a air tight container & refrigerate until use too.