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Bolognese Sauce Made With Fresh Tomatoes. To Peel Or Not To Peel?!

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shivvy | 00:43 Sat 07th Sep 2019 | Food & Drink
23 Answers
I have been given an awful lot of tomatoes and want to make a lot of them into a tomato sauce that could be used to make spaghetti bolognese.
Usually when making this I would take the skin off the tomatoes, but because of the amount that I need to process I was wondering how it would turn out if I didn't peel them? Even if I blitzed it a bit would I regret not removing the skin of the tomatoes?

PS - I know what ingredients I plan to use so I don't need recipes thanks.

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I don't peel mine I just put the whole tomatoes in the liquidizer.
Question Author
Do you notice any tough bits of skin in it tamaris?
I am a chef by trade. Always blitz them.
I know it's a bit of a faff, but I'd peel them.
Blanche then remove skins when cool enough to handle.
Skin off. Then pulp them.
Edible skin on most food is a good source of fibre
I wouldn't bother skinning them either.
I would skin unless you were going to blitz really really finely. Hate bits of cooked tomato skin you might cook the tomatoes with the skin on and then push them through a colander?
I'd probably roasted them first, then the skin just falls off, and they taste delicious
I'd probably take the skins off. Roast them like you would a pepper.

I cheat usually and use tinned.
If you want to take the skin off all you do is drop them into boiling water for a few seconds and the skin just peels off.
Nutribullet them. The skins won't be a problem, trust me.
Question Author
Thanks for your replies. I would usually peel them by dropping them into boiling and then cold water, or sometimes roasting them. But the quantities are just too big to be doing that this time. I'll give it a go blitzing them - and at least I'll know for next time.
How many pounds of tomatoes have you got? It takes no time at all to skin them and the end result is soooo worth it!
Question Author
diddlydo - I haven't weighed them yet so I don't know how many pounds, but I'm sure there must be over 100 tomatoes so the phrase "life's too short" comes to mind!
My kitchen in France used to look a bit like an abbatoir in tomato season! I still grow tomatoes and use them in the same way. Cut into quarters (skin on), stick them in a pan and cook on low heat until they go into a mass. Freeze in trays of the sort of quantities you want. When I want to use them later on I may blitz them (for a smooth sauce) or (as I do in Bolognese sauce) leave them as they are. Had no complaints so far..... very easy.
Question Author
Thanks for all your answers. I made it today and picked out some of the larger pieces of skin before blitzing, and it turned out fine.
My question now is - how long would it keep? I have it decanted into sterilized kilner jars.
I freeze mine in zip lock bags roughly 500gms in each. Lie flat on top of each other. Last 6 mos
Question Author
How long do you think it would keep if i didn't freeze them calmck?
I don't know about bottling - but they keep for a good year if frozen.

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