Grizzly wrote:I've eaten and prepared them both ways, and in all honesty (I'm sure the foodie gods will be aghast by this), I've yet to discern the utility of peeling a tomato for any recipe.
Random tomato skins rolled up like scrolls are appealling?
For a fresh salsa, I don't peel. For those I preserve for the future, I will skin.
Well, I predicted a "foodie god(ess)" would object...
But that said, for a cold, fresh tomato sauce, with simple sea salt, olive oil pepper and fresh basil...
"Random tomato skins rolled up like scrolls" just aren't an issue.
With respect to Cathy2, I agree that a canned, preserved sauce or tomato benefits from being peeled.
Charter member of PETA - People Eating Tasty Animals