In article om>,
Sheldon > wrote:

> > I blanched some of those "vine ripe" tomatoes from the grocery store
> > last week to use in a pureed recipe.
>
> Some... I bet it was nowhere near 500.
>
> When pureed you wasted your time peeling, the skins would be pureed
> too... plus when you tossed out the skins along went substantial
> nutritional value. And it's pretty idiotic pureeing those expensive
> salad tomatoes... would have been much smarter, MUCH SMARTER using
> canned.

They were on the ragged edge of going bad and needed to be used up.
It was either cook them or let them rot.

And the recipe I was using them in did not lend itself to removing the
skins afterwards. I do NOT like tomato skins in some recipes. It ruins
the texture.
--
Peace, Om

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