As we enter the middle of tomato season and my garden is loaded with them I figured I'd see what knowledge everyone has about them and if they have any tricks on removing skins.
I know Jacob blanches them to remove the skins. I've cut them in half and run them over a cheese grater to remove the flesh. I have also frozen them and when they defrost the skin comes right off. I know freezing them will tear the cell structure and release water but since I'm making Tomato Sauce I figured the loss of water wouldn't be a big deal since I'm cooking it out anyway.
Is that a safe assumption or is there a better way to do this?