This may be more of an opinion than fact, but I use the method you describe only when I'm freezing the product (I have a high-powered blender so you never notice the skins). I don't deviate from canning recipes that call for peeling the tomatoes because I suspect the outside of the tomato could have a different PH than the inside based on growing conditions.

Madonna, you know that I have that "texture" issue, so I always peel tomatoes. Even the immersion blender leaves little bits/shreds of peels that seem like small bits of paper or something, and I don't like it, so I always peel. I have to tell you, though, that most of my family doesn't notice in something like salsa, that already has "texture" in the form of chunks of stuff.

Annie

Thanks, Ladies. I was too tired to fool with them today, canned more green beans for me. Tomorrow, before anything else comes up, I'll peel those tomatoes.

Personally I just don't like peels in my foods no matter how it is made. But I know many include them in their sauces and such. I'd peel.

Dave

Thanks, Dave. I always have peeled, but since it was just for me and I'm so tired due to canning and baking for the farmers market, I'd cheat a bit. Now I'm sure I won't.