Photo by Melody
It's time to vote on our 2017 photo contest! Vote for your favorite photos of the year here!

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

Communities > Forums

Image Copyright dreaves

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

Forum: Cooking & Preserving Foods

Back to post
Photo of To Peel or not to Peel, Tomatoes for Sauce?
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?


Overwhelmed? There's a lot to see here. Try starting at our homepage.

[ Home | About | Advertise | Media Kit | Mission | Featured Companies | Tour | Contact Us ]

Back to the top


Hope for America