Methods of peeling tomatoes are soaking, freezing and roasting.

Use a knife to cut a cross on the bottom of the tomato to make it easy to peel, put it in a container, use an electric kettle to brew hot water, soak it for 3-5 minutes, take it out and rinse it with cold water to cool it down, then you can peel it easily.

Freezing is suitable for making tomato soup base, tomato sauce, tomato paste, etc., which need to soften the tomatoes. Wrap whole tomatoes in plastic bags, put them in the freezer, take them out when you want to use them, and soak them in cold water for 5 minutes to remove the skins. Frozen tomatoes can be cooked directly into tomato and egg soups, vegetable soups, simmering sauces, etc. Frozen tomatoes soften and thicken faster and are easy to store.

Sauteing the tomatoes on the surface of the same cut, fixed with an iron fork, about 3cm from the fire source, heating with a gas oven, turning, turning, see the cut in the tomato skin slowly curled, wrinkled, broken, you can turn off the fire, cooled down with cold water and peeled.

Tomato selection:

Picking tomatoes, do not pick the kind of angular, and do not pick to feel the weight of a very light, are reddening agent for the strange. To buy this surface has a layer of light powder like feeling, and the tip of the part must be rounded, if the tip and then with a light green color, is the most sand the sweetest.

Don't buy with the tip and the bottom is very high, to the kind of overall look are relatively smooth, with the tip of the spring are smeared fast ripening things smeared more. Selection of tomatoes to choose the color pink, round, skin with white dots.

The edible part of the tomato is the juicy berry. It has many varieties, according to the shape of the fruit can be divided into round, oblate, oblong, pointed round; according to the color of the skin, there are large red, pink, orange and yellow.