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Cooking & Preserving Foods: To Peel or not to Peel, Tomatoes for Sauce?, 1 by dreaves

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Subject: To Peel or not to Peel, Tomatoes for Sauce?

Forum: Cooking & Preserving Foods

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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.

Thoughts? Opinions?

David


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