Vlynn Posted October 3, 2009 Share Posted October 3, 2009 I'd like to make roasted tomato sauce. I have found a few recipes on the internet. Some say to peel the tomatoes before roasting, some say pull the peelings off after roasting, and some say leave them on and buzz the whole thing in the food processor. Has anyone made this? Do you peel your tomatoes? If so, when? How much of a difference does it make? Link to comment
Violet Posted October 3, 2009 Share Posted October 3, 2009 I think the tomatoes should be roasted, then peeled. If you leave the peels on you will have little bits that taste like paper in the sauce. Also, peels are where bacteria is concentrated. Link to comment
Vlynn Posted October 3, 2009 Author Share Posted October 3, 2009 Thank you, Violet. I have 3 pans full of tomatoes/peppers/onions/garlic/rosemary/basil/oregano roasting now. The house smells wonderful. Link to comment
GirlNextDoor Posted October 4, 2009 Share Posted October 4, 2009 Mmmmmmmmmmmmmmmm, salsa fuego. Link to comment
Vlynn Posted October 5, 2009 Author Share Posted October 5, 2009 OK, so I pulled the skins off with my fingers after roasting - they came off easily. Then I processed everything until chunky. It turned out great! This is my new favorite way to make tomato sauce. Link to comment
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