Omelet wrote:
> Sheldon wrote:
> > Om wrote:
> > > I blanched some of those "vine ripe" tomatoes from the grocery store
> > > last week to use in a pureed recipe.
>
> > When pureed you wasted your time peeling, the skins would be pureed
> > too
>
> 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.

PUREED! How will you find any stinkin' skins... I got yer texture
schwingin', smooth and gelatinous. hehe

Sheldon