No special implications really as their pH is actually pretty much the same as all other tomatoes (all tomatoes fall within the same +/- 0.2 - 0.4 tenths of pH). Just add the required amount of acid as you would for red sauce.

As for the peels, some just include them in the puree, some will roast them, cool, and peel, some will freeze them, thaw and peel but using a mill is definitely the easiest.

If you are looking to invest in a mill check out all the discussions here about the various types. Foley mills are not the ideal, less expensive true but better products that deliver a higher quality sauce are available.

Dave

Been there, done that, in several ways. First, before I had a Victorio/Roma style mill, I blanched my abundant cherry toms and then shocked in cold water to make the peels come off, but I still hand peeled them! If you do that, I would suggest wearing protective plastic gloves because my hands were raw from the acid after all that time. I also made sauce with a Foley style mill to remove the skin and seeds. NEVER again! My mother, bless her, gave me a Roma mill for Christmas a couple of years ago, and I have never regretted that purchase. If you are a tomato sauce fan, and make applesauce, like I do, it is well worth the investment just for those two things alone, not to mention what you can do with berries, squash, etc. And while I know that yellow toms aren't particularly low acid, they have such a lovely flavor, to me it was a shame to alter it with adding lemon juice. I made a fresh tomato sauce with it and froze it last year. It was super delicious upon thawing this year. I didn't use the Roma mill on that sauce, I hand-peeled, but that was because I only had enough for a relatively small batch.

I find that adding citric acid instead of lemon juice doesn't affect the flavor of tomatoes nearly as much. I canned a lovely soup last year with Great White Tomatoes and sweet red peppers. I have only three jars left and sadly, my tomatoes are not doing well this year, I don't even have a single Great White ripe yet for seed. Ah well, there's still hope, it'll be in the 80s all week...

I have a Squeezo, it's so much easier than a Foley if you're doing very many tomatoes, I highly recommend it.

Annie