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
To Peel or not to Peel, Tomatoes for Sauce?
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