Good sauce/plum tomato

Mrs Growster blends the whole lot, skins and all, as a good electric swirl for a few minutes just makes them - er - 'chewy'...

Everyone likes a bit of bite, don't they..?

So sorry Mum, I didn't realise you'd commented just before me!

Of course, some people will want to do what you describe, and I have to admit that it was always my own  idea (not Mrs Growster's) to just chuck them in and grind the toms down, skins, pips and all, as I got fed up with removing all with the blanching etc..;0)

I'm sure your passata is a load better that the one I planned, but we're inundated with them at the moment, and need to compromise...

I bow to your experience, and crave your forgiveness...;0)

Mrs Growster blends the whole lot, skins and all, as a good electric swirl for a few minutes just makes them - er - 'chewy'...

Everyone likes a bit of bite, don't they..?

I hate finding skin and hard tomato tops in my pasta sauces 
I always chop the tops off tinned plum toms when I use them in cooking