Call me lazy, but I've become a big fan of making tomato puree without removing skins or seeds. I just coarsely chop the tomatoes, cook them in a sauce pan with or without spices/oil/other veggies, use my immersion blender to puree, and then freeze the puree in containers. You can then use it in chili, soup, spaghetti sauce, etc.
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KayJay
Toronto-ish
Zone 5b
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