I'm not aware of lasagne having any magical properties, I'd certainly skin tomatoes for any pasta sauce.
It's not a taste issue, as such, just I find that little bits of skin end up coming off and are really nasty, tough and bitter when encountered in isolation. So long as the skin remains attached to the tomato, it's fine.
Possibly I'm doing it wrong, or am just fussy - if you don't find it a problem, then I'd stick with the skin-on version as peeling them is a proper carry on (especially if they're not quite ripe).
(My lasagne did have sliced fresh tomato on its top, but because they just baked rather than cooking in a sauce their skin stayed on and they were fine.)
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timeasmymeasure
no subject
Date: 2011-08-16 09:50 am (UTC)It's not a taste issue, as such, just I find that little bits of skin end up coming off and are really nasty, tough and bitter when encountered in isolation. So long as the skin remains attached to the tomato, it's fine.
Possibly I'm doing it wrong, or am just fussy - if you don't find it a problem, then I'd stick with the skin-on version as peeling them is a proper carry on (especially if they're not quite ripe).
(My lasagne did have sliced fresh tomato on its top, but because they just baked rather than cooking in a sauce their skin stayed on and they were fine.)