Do you have to peel tomatoes for sauce?

You don't have to peel tomatoes for sauce, but it can make a difference in the final product depending on your preference. Here's a breakdown:

Why you might peel tomatoes:

* Smoother texture: Peeling removes the skin, which can be tough and chewy. This makes for a smoother and more velvety sauce.

* Less acidity: The tomato skin can contribute to a slightly more acidic taste. Peeling can reduce this.

* Aesthetic appeal: Some people simply prefer the look of a completely smooth sauce.

Why you might not peel tomatoes:

* Flavor: The skin contains some flavor compounds and can add a bit of depth to the sauce.

* Time and effort: Peeling tomatoes can be time-consuming and tedious.

* Texture: Some people actually enjoy the texture of the tomato skin in their sauce.

Tips:

* Blanching: Blanching tomatoes in boiling water for 30 seconds then shocking them in ice water makes peeling much easier.

* Using canned tomatoes: Canned tomatoes are already peeled and often have a smoother texture.

* Blending: If you're using a blender or food processor, the skins will be pulverized and won't be noticeable in the final sauce.

Ultimately, the decision of whether or not to peel your tomatoes for sauce is up to you! Experiment and see what you like best.