It’s not really blanching I guess… More like scalding… I’ve been making salsa and getting the skins off tomatoes is not the funnest part… I read a trick online somewhere and it’s been really helpful… When you core the tomatoes just cut an X in the bottom skin… Just shallow with a serrated knife… If they are larger like the image below just do a couple more but an X should work to help the skins start splitting up the sides… Roma tomatoes are the easiest to get off and are the meatiest… Make sure you get ripe ones… the skins don’t come off the un-ripe ones easily ;]

They say to boil them for 30sec-2min… Depends… Just watch for the skins to split a bit and tae them right into a ice water bath to stop cooking… You dont want mash so test them if you are unsure… You can always put them back in for min ;]