"Peter & Jeanne" wrote in
:


Well - I have never had any problem with tom skins in soup making.
I just bung the whole lot in a food processor - skins and all.
Faffing about removing skins for this end product seems unnecessary.

Pete


I know what you mean. But when the skins are tough, faffing around is the
only option apart from binning them. Some of my tomatoes in the past have
had skin like leather.

Baz