I have not seen any recipes that call for leaving the skins on tomatoes when making sauce. Why couldn't you put the whole tomato in a blender than cook down for canning? It seems a lot easier and more vities in the skins, also. Thanks.
I have not seen any recipes that call for leaving the skins on tomatoes when making sauce. Why couldn't you put the whole tomato in a blender than cook down for canning? It seems a lot easier and more vities in the skins, also. Thanks.
It's strictly a tactile thing: when the skins are included in the sauce, they break into little bits that curl up and do not "feel" as pleasant. That, and they stick to or between your teeth.
If neither you nor your guests mind, then there is no problem with leaving the skins in.
hi jenobandito,
very true what labradors said, plus the skins don't break down and if your trying to make a nice smooth sauce you'll have skins floating around and spoils the look and can even look unappitizing, to the eye.thier stringy tough,and all it's good for is roughage.
remember,STRESSED spelt backwards is "DESSERTS"
happy cooking
Ron
Thanks, I had not thought of that. My blender does not totally puree, so I can see your point.
Thank you.
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