How many minutes do tomato peels need to be blanched

Tomatoes usually need to be blanched for 30 seconds to 1 minute, depending on the size and maturity of the tomatoes.

Before peeling tomatoes, make a cross at the bottom and heat them in boiling water until the skin slightly curls up. Tomatoes with high maturity can be easily peeled by blanching for 30 seconds, while tomatoes that are not fully ripe may need to be extended to 1 minute. Too short a blanching time can lead to difficulty in peeling, while too long a time may cause the flesh to soften and affect the taste. Hot tomatoes should be immediately cooled in ice water, using the principle of thermal expansion and contraction to separate the skin from the flesh. When using immature green tomatoes, the boiling time can be appropriately extended to 2 minutes, but attention should be paid to observing changes in the skin. Small tomatoes, due to their small size, can be blanched for 20-30 seconds, while large tomatoes may take longer. During the ironing process, a spoon can be used to gently flip the skin to ensure even heating, but it is necessary to avoid forcefully squeezing and causing damage to the flesh. Special varieties such as cherry tomatoes, due to their thin skin, can be blanched for 10-15 seconds to achieve the desired effect.

It is recommended to choose tomatoes with moderate maturity for blanching treatment. After blanching, they can be paired with olive oil and basil leaves to make cold dishes, or used to make tomato sauce to retain more nutrients. When processing, pay attention to controlling the water temperature to keep it boiling. The boiled tomato water can be filtered and used as broth to avoid wasting nutrients. Tomatoes that have been peeled during daily storage should be sealed and refrigerated, and consumed within 2 days. Freezing storage can be extended to 1 month but may alter the texture.