In preparing roasted tomato soup, which includes tomatoes that I roast in the oven at 200 °C (392 °F) for 30 minutes, and then simmer for a long time, I am having an issue with tomato skins. I find these skins largely inedible: They separate from the pulp and become very tough. Since these skins might contain some flavour, I simmer them with the rest of the tomatoes, and only then throw them away. This is a bit fidgety and takes a while.
I noticed that some tomato varieties, namely the ones that are sold on vines, have much softer skins that do not separate from the pulp and remain edible.
Do tomato skins have, in fact, any flavour that I would want to keep? What is the correct way to handle tomato skins?
I wouldn't bother keeping the skins, if they're hurting the texture. Many recipes using tomatoes end up removing skins for this reason. My exec chef showed me an easy way to remove the skin from tomatoes (we were doing tomato concasse):
For a soup, I want to roast carrots, potatoes, tomatoes, peas, onions etc., so what would be the procedure? If I put them together in a vessel and close the lid off, they'll get watery. If I put them together in a open vessel, they'll take hours to get roasted. How do YOU roast vegetables for a mixed vegetable soup? Is it preferable to roast on a flat pan or in a vessel with walls? N.B.: I have the gas stove only.
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Recipes for grape jam (e.g. from Gourmet) commonly say to separate the skins, puree the skins for inclusion in the jam, cook them, cook the pulp, and remove the seeds with a food mill. Is there any reason one couldn't instead just cook the entire grapes for long enough for everything to intermingle (i.e. long enough to fully cook the skins), then use a food mill to remove the seeds and skins?
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