Peel them, crush them up, heat while adding spices, simmer until it can coat the back of a spoon without sliding off.
For a better sauce, begin sauteeing onion in butter or olive oil until fragrant, add garlic, also cook until fragrant. If making meat sauce, brown the meat with the onions and garlic at this time. Drain the fat, then start adding and crushing the tomato, as well as your spices.
i don’t get why you’d either peel or strain the sauce, i’ve never done that and never even thought about the skin, it’s less noticable than the seeds and those are kind of half the point of using raw tomatoes IMO
Peel them, crush them up, heat while adding spices, simmer until it can coat the back of a spoon without sliding off.
For a better sauce, begin sauteeing onion in butter or olive oil until fragrant, add garlic, also cook until fragrant. If making meat sauce, brown the meat with the onions and garlic at this time. Drain the fat, then start adding and crushing the tomato, as well as your spices.
You don’t even have to peel them, straining is so much easier in my opinion. It also relaxes the requirements on ripeness.
i don’t get why you’d either peel or strain the sauce, i’ve never done that and never even thought about the skin, it’s less noticable than the seeds and those are kind of half the point of using raw tomatoes IMO