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When you skin and seed your tomatoes
Have you ever tried drying the tomatoe skins, either in a warm oven or dehydrator, they dry very quickly. when dry and crispy grind them to a powder and add to  favourite recipe. breads etc or,,,,,,,,, qahtan
lots of flavour there.

Very slovenly here... we leave them in/on...  :-[

Something new every day?

I do like the sound of that. I skin toms before making coulis and grieve to throw the skins away. I shall try this and use it in bread, with some garlic. Thanks!

  I always include my skins for colour mainly, but beleive they hold some flavour,

  --  get a lovely rich red sauce , especially if you liquidise for soup etc.   

Do people really de-seed like the gourmets say?
In some toms, what's left?? Apart from the skin.

Answer - grow seedless!

I've wondered the same thing for ages Tim! I often come across a recipie that says peel and de-seed the tomatoes. Way too much faff for me.

1 trick I picked up  from Madhur Jaffrey was instead of putting tomatoes in hot water and then peeling, simply grate the tomato, the flesh comes away from the skin really easily. But I have to admit I often don't bother doing that either!!

 Come on guy's it's so easy to skin and seed tomatoes, ;-))))

Put boiling water over the tomatoes, moments later the skins just slip off, cut fruit around in half, put thumb in each of the little pockets and out come all those pesky seeds, give cut fruit a little squeeze and there you go........

                         qahtan

I bung a big tray of toms in the oven with garlic and what ever peppers i have and roast them, bung the whole lot through a sieve ! makes a wonderful sauce ready to eat or freeze  ;D

And Basil??

Pesky seeds? Oh, dear - you'll be cutting the crust off bread next??