dreaves wrote: I see lots of recipes that suggest peeling and seeding tomatoes before making sauce. I'm thinking of doing some roasted tomato sauce, and I'm wondering about peeling the tomatoes.
I have an immersion blender that I've used in the past when making jam. How much effect on the flavor would you expect, either positive or negative, if I roasted tomatoes with their skins and seeds (quartering and coring out any green stem) then blended with the immersion blender?
The other option I have is to cook the tomatoes, then run through my hand-cranked food mill. The food mill is more work than the blender, but less work than scalding and peeling the tomatoes by hand.