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<h4 class="dechead">On One Hand: On One Hand
If you're using homegrown tomatoes and like a chunky-style sauce, blanching, peeling and deseeding tomatoes is not necessary. You will have bits of skin and seed in your sauce, but this could work well if you also add additional vegetables such as chopped onions, mushrooms and green peppers.
On the Other: On the Other
The skin of the tomato retains traces of any pesticides or chemicals used during the growing process. Therefore, blanching the tomatoes in boiling water and removing the skins before using the tomatoes for sauce ensures a healthier final product. Blanching also helps preserve the tomato's color, flavor and texture.
Bottom Line
If you don't want to clean the tomatoes by hand, cook them until they soften and release their juices, then run the tomatoes through a food mill or press through a sieve to remove the skin and seeds. Blanching, peeling and deseeding tomatoes before making sauce to freeze will result in a smoother texture.
Source:
CanningUSA.com: Blanching and Peeling Tomatoes and Fruits
PickYourOwn.org: Answers to Common Questions about Canning, Freezing and Making Jams
Thriftyfun.com: Can You Freeze Fresh Tomatoes without Blanching?
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