Hello All,
I have a ton of tomatoes from my own garden and then from everyone else this year (I hate to see people just toss them so I tend to take on everyone else's overflow!). I am canning the regular tomatoes to use over the winter but want to make spaghetti sauce from the romas (going to freeze, not can).
Here's what I'm going to do ... chop the tomatoes, simmer with garlic, onion, carrot and celery (and seasoning), run through blender, divide and freeze.
Here's my question ... would you recommend peeling the tomatoes first or can I leave them on since I'll be running them through the blender? I won't run them through very long as I want it a little chunky, not a puree.
Suggestions?
Thank you in advance!
I have a ton of tomatoes from my own garden and then from everyone else this year (I hate to see people just toss them so I tend to take on everyone else's overflow!). I am canning the regular tomatoes to use over the winter but want to make spaghetti sauce from the romas (going to freeze, not can).
Here's what I'm going to do ... chop the tomatoes, simmer with garlic, onion, carrot and celery (and seasoning), run through blender, divide and freeze.
Here's my question ... would you recommend peeling the tomatoes first or can I leave them on since I'll be running them through the blender? I won't run them through very long as I want it a little chunky, not a puree.
Suggestions?
Thank you in advance!