That was discussed last week on the thread below.

Carol

Here is a link that might be useful: Peeling Tomatoes for Salsa

Most of us prefer salsa without the tough chewy little rolls of skin that result from leaving them on. ;) And there is the consideration that the skin is one of the main sources of bacteria and contaminants - another good reason for removing them. But some choose to leave them on. It's your choice. These 2 previous discussions may be of interest to you.

Can I leave the skins on?

Canning tomatoes question on skins

Dave

Thanks you guys!

There are two ways. A dip in boilng water will release the skins. Also, the Roma food strainer will also remove skins AND all seeds. The latter isn't too expensive and is great for even making a salsa that has minced bits of tomato. It also makes great sauces without any blender or pre-prepping either. These food strainers are very effient in the way they get the goodness out of the tomatoes. The salsa screen has 3/16 in diameter holes, and will let some seeds through, but again, will take away all skins. These are mentioned in other recent threads here too as Weston/Roma or several other brands which are mostly the same.

I peel tomatoes with a serrated peeler. I bought it for peeling peaches but it works well on tomatoes and pumpkins/squash too.

Here is a link that might be useful: Messermeister Serrated-Edge Swivel Peeler