- August 27th, 2011, 1:11 amPost #1 - August 27th, 2011, 1:11 am
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.
Regards,
Cathy2
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