I'm curious about whether you can leave the skin on tomatoes when making sauce. I've heard it can be done, but I'm not sure how it affects the final texture or taste. Any tips or experiences?
3 Answers
For sure! Just be sure to mash them up well after they boil; the skins crack open easily. If you want them even smoother, using a blender does the trick. I learned this from cooking shows, and it really does make things simpler!
Absolutely, you can leave the skin on! I just made a big batch of marinara with whole tomatoes, and after simmering them in the crockpot for a while, I blended them up with an immersion blender. The skin completely breaks down, and you won’t even notice it in the sauce. It's super easy!
I've always used tomatoes with the skin intact, and it works just fine for me. After simmering, I give them a good mash with a wooden spoon, and if I want it smoother, I blend it. The skins pretty much dissolve, and any bits left over really don't affect the flavor.
Exactly! Plus, it's quicker without peeling them, and you still get all the nutrients. Win-win!
Same here! I love how much easier it makes the cooking process. No more peeling hassle!