[snow white]

Do all tomato recipes need the skin removed?  Feeling faint at the prospect!

[Beetroot Queen]

Nope i dont ever remove mine, i do only grow and use baby toms but they go in skin and all.

[Yana]

I did remove skins at first but then I forgot once and no one noticed and didn't taste any different, so skins stay on.

[mumofstig]

it depends if they have tough skins - some years are worse than others, I find.

Sometimes, when I haven't bothered,  I find them when I'm eating and they're like barbed wire on my tongue 
 

[Trillium]

I always remove the tomato skins as they make the overall flavour a bit more acidic than I care for, same with the seeds.  Mostly, I think it's a matter of personal preference.

[Kleftiwallah]

Just cook your toms as normal then bung the lot into a kitchen zizzer, but for special sauces I push it all through a seive/sieve after cooking.  I have found that going round and round the sieve with a mortar  (from a pestle) it goes through a LOT QUICKER.   I add loads of onions and basil.

Cheers.   Tony.

[snow white]

Well I had a go at skinning them for  a chutney.  It went OK.  The larger toms skinned easily but the smaller ones I ended up just holding them over the pan and squeezing them till it was just skin and hard middle left.  So all in all not as bad as I thought it would be,  but like the sieve idea.

[Sparkyrog]

I use Roma for chutney's ! just drop in a pan bring to the boil remove from heat and skins come off NP 

[Madame Cholet]

If you have time freeze them first. Frozen toms peel really easy in hot water.

[Auntiemogs]

I don't bother skinning my saucing toms (San Marzano) as they have quite thin skins anyway and just add bulk to my tomato sauce. 

For the 'slicing' toms (Alicante) I'm just going to bung them in the freezer and give them a good squeeze in to the pot before I use them, so removing the skins. 

The smaller, cherry toms, do seem to have thicker skins so I'm going to freeze them in halves (for pizza) or use them like the Alicante.