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T[_1_]

In article >,
says...
> In article .com>,
> Sheldon > wrote:
>
> > 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
>
> Tomato skins don't puree readily. At all.
>
> Can I puree that schwingin' for the calves foot jelly I was making? ;-D
>

Talk to the folks at Pastene, they sell ground peeled tomatoes.