Techniques - Peeling

To peel or not to peel? Some say don't, it's a waste of time and it discards important nutrients others claim a peeled bell pepper or tomato tastes better. I find peeling releases the flavor faster and improves the taste in most sauces. Peeling isn't all that difficult either.

To peel bell peppers, put them on a grill, or a non- stick frying pan or directly on the stove element, turning them on all sides until the skin flakes. Or put them in the oven for around five to ten minutes until the skin flakes. Now the pepper will be easier to peel. I find peeled bell peppers are tastier in sauce.

For tomatoes, boil a pot of water to a vigorous boil put in the tomatoes, when the skin cracks - about 15 seconds - take them out with slotted spoon. Wait until they cool and then peel. Easy.

Whether or not you decide to peel is up to you but it's a good idea to know how.

Here's are some tips for making great tomato sauces

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