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Processing Tomatoes, skin+seeds vs. not


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Home Cooking Tomatoes

Processing Tomatoes, skin+seeds vs. not

splatgirl | | Sep 11, 2012 08:59 AM

When processing tomatoes for freezer stash I have always followed the traditional method of removing the skin and seeds before packing. On another thread here, someone pointed out an adored brand of canned pizza/Italian style tomatoes, the description of which specifically stated the skins were left on to preserve that "tomato velvet" just under the skin "where a lot of the flavor resides". Also, prevailing wisdom is that a lot of flavor is contained in the seed smut one would remove with de-seeding.
So my question is, if I am pureeing or at least immersion blendering them once they're out of the freezer and in use, have I unknowingly taken away lots of flavor AND added effort at the processing stage by peeling/seeding?
Is peeling/seeding necessary, in your opinion? Will I get a noticeably more flavorful tomato product by not doing so? Will I regret those cases of bits of skin/seeds in my finished dish? Perhaps seed but not peel or vice versa?
At this point I've done a few pounds with skin and seeds intact and am contemplating doing all the rest of my crop this way. What I have put up so far is peeled/seeded. I'm not crazy about the added layer of decision making I buy into with the some of each approach, so I guess I'm looking for the impetus to decide on one method and stick to it in future seasons.

I'd love to hear opinions.
(Perhaps neither of these approaches is best?)

I grow and process mostly San Marzano and Amish Paste plus a few other varieties, if that matters.

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