I made a batch of sauce last week, and a batch of sauce this week - I
hate peeling tomatoes. Here's what i always do, and it seems to work
great for me:

(1) rinse dirt/debris off tomatoes and cut out the stem/core
(2) throw them all into the slow cooker (I have a big 18-quart) on
simmer, let them go uncovered overnight
(3) scoop several cups at a time into a blender, blend them, then strain
them through a wire mesh strainer to remove the seeds and bits of skin
(4) discard the strainings, put the strained sauce back into the slow
cooker with EVOO, herbs & seasonings, let simmer covered for several
hours

No one I know has been disappointed with the results yet!



In article >, says...
>
> How long do you blanch tomatoes to peel them? I'm making my friend's
> "96" sauce and have never done this...tia....Sharon
>