Perhaps some confirmation bias on my part, but I was glad to read this. I don’t bother peeling or seeding either. My pomodoro sauce is world famous (by “world” I mean my one and two year old and wife can’t get enough of it), and I use the whole tomato. Just seems like more trouble than it’s worth, and nutritionally I’m a fan of using as much of the plant as I can. A good pomodoro is a blend of sweet and bitter, savory and spicy–the flavor contrasts come together to really hit you, and it wouldn’t surprise me a bit to learn that seeing/peeling tomatoes is one of those venerable but dispensable myths.
Sassi Italy Tours 