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Do I have to peel and seed tomatoes to make marinara sauce from scratch?

I actually wrote that first post incorrectly - I usually do peel them - but first put them in almost boiling water for a minute or so - the peels are easy to remove that way. I am not sure about blending whole tomatoes. Tomato skins can be quite tough - the skins may not emulsify. Sorry about that first post.

Jul 09, 2014
rem.rev in Home Cooking

Do I have to peel and seed tomatoes to make marinara sauce from scratch?

I've used a immersion blender after removing the white pithy part of plum tomatoes - I don't remember tomatoes as having as much of that pith as they do now. I do not peel them but cut them in half and into smaller pieces and then use the blender on them. Pour them into a skillet that has the garlic, onion and whatever herbs and spices you like already softened and cook for 30 min. I sometimes add a small can of tomato paste. When it has cooked you would not know the peels were there. It's a smooth sauce.

May 06, 2014
rem.rev in Home Cooking

Tramontina - Is it quality...Does it compare with...

Actually even the tri-ply is often made in China. I really don't care where it's made as long as the quality standards that are set by the manufacture are high. For instance Brazil is where Henckels lower-end knives are made. All of Henckels higher quality knives are hand forged and made in Solingen, Germany. In my opinion any of the tri-ply from Calphalon, Tramontina, Kitchen-Aid are equal to the All-Clad. I have a few pieces of the Tramontina and the Calphalon tri-ply and like them very much. The Calphalon has glass lids which I like. Another high quality pan is the Chantal enamel - and I have found these at TJMaxx stores.

May 29, 2008
rem.rev in Cookware