Want to try making a tomato sauce for cooking, have some "cooking" tomatoes, but feel that to discard the skins and seeds means discarding most of the tomato & goodness, and a waste!
I can see some people have made sauces using whole tomatoes.
So I guess my options are to use them whole & blitz well, use whole and strain, or peel but keep the seeds in. Leaning towards the last option
Anyone got any advice/ experience?
TIA
Deb
