Any tough skin tomato ideas!?

[cptncrackoff]

I'm going to have several kilo's of marmande tomatoes, they have tough skins, probably due to my watering methods, and/or the heat changes in the greenhouse.
They have a great flavour and little in the way of pips- which is good for me (i dont like pips much!).Great flavour though!

Can anyone suggest any tried and tested recipes.

also, will the skins soften whilst cooked? - they really are quite tough!

[Aberdeenplotter]

roast them with some sea salt and garlic infused oil until the skins are charred, then scoff them with fresh french bread or use them as a base for a pasta sauce. truly scrumptious.

[zazen999]

Usually the skins roll off once cooked - I pick them out as they cook down with a fork.

[Flummery]

You could skin them first. Pour boiling water over and leave till they are cool enough to handle. Skins slip off. Then you can make a fabulous sauce with no skin in.

[1066]

I had real problems last year with my cherry toms having tough skins, is it down to watering irregularly or is it cold, or both, or something else?!

Picked my 1st Marmande the other day

[Aberdeenplotter]

Googled it and got this "Dry or very hot summers tend to produce thick skinned tomatoes, because of extreme heat fluctuations"

[1066]

thanks, I probably won't have that problem this year then!

[chris]

oven dried toms? Be nice and chewy

[Creemteez]

I always cook tomato sauce with the skins on. I think there is a lot of flavour in the skins that would be lost if removed. I then whizz the sauce in a liquidizer and push it through a fine sieve with the back of a ladle. This removes all skin fragments and pips (I like a smooth sauce)'
It's a bit labour intensive, but I recently found one of those old-fashioned food mills in the local old-fashioned hardwear store which claims to be ideal for making skinless, pipless tomato sauce, so am looking forward to having a go with that!

[dave_norm_smith]

Just like above. Once its cooked for a few hours and blitzed they will be just fine. Stores well in the freezer at this stage as well!

[valmarg]

Should you prefer to eat them raw (as I do) you cut them into segments and skin them (a bit like skinning fish fillets). You take a segment and slide the knife under the skin. or is that over

valmarg