Peel first or just run through food mill?
My cousin asked me yesterday whether I peel the tomatoes first or just cook them then put them through the food mill when making sauce. I have only canned Annie's salsa (where she peels and scoops out the goo), and Ellie Topp's Chunky Basil sauce (with red wine), I like chunky sauce so haven't put anything through mill. I know her Seasoned Tomato Sauce doesn't call for peeling first.
I told him that if he was putting through mill anyway (I got the feeling this was not an option - maybe he likes smooth sauce or hates seeds) then I guess he could just leave them unpeeled, but that the skins would clog the mill more often.
Just wanted to hear pros/cons of leaving skins on while cooking - he thought blanching and peeling would make tomatoes more watery?