Hi Susan, I'm happy to hear this was helpful! I agree, good cherry tomatoes often have really tough skin.

In reply to Marc Matsumoto.

Wow, I didn't know you could peel LITTLE tomatoes without cooking them !!! And still have fresh tomato for salad, etc. That's great.!! Some cherry tomatoes are sooo tough. Thank you for the tip. Have a great day !!!

Not sure where you're at, but some countries (like US/Canada/Australia) have hybridized their tomatoes to have very thin skin so it's not a big deal, but here in Japan the good tomatoes have skin that's so thick its like eating plastic wrap. That's why we peel them before using them in salads.

It's an interesting idea but it's pretty unlikely you're going to have much success cooking the tomato without having the skin come loose. It won't warm them up, but if you have a chamber vacuum you could try and pull a vacuum on the tomatoes and release it. This will compress the flesh giving it a texture more like cooked tomatoes without actually heating it up.

I;ve actually been trying to find ways to warm/cook them keepinging skin on, do little cherry tomatoes pop in your mouth but warm (even hot)

Hi Manuel, the timing will vary by factors like how thick the skin of the tomatoes are, how ripe they are, and how cold they were, but a minute and a half for cherry tomatoes would basically cook them. This method is for peeling the tomatoes while they're still raw so you can use them in things like salads.

Timings are wrong. about a minute and a half for cherry tomatoes, and longer for bigger tomatoes. I followed the instructions and the cherry tomatoes were raw and not easy to peel.

Hi Nicky! Glad to hear it was helpful 😀