Sun-dried tomatoes with thin skins
I bought some nice unsulphured tomato halves and put them into a jar with oil.
After a day - maybe two- the skins separated from the tomato, but not good enough that you could completely separate them all; they mostly were dangling to the tomato and surely would be a mess if one tried to separate each one - I think it would almost be worse than getting off the skin of a half-roasted red pepper.
The worse thing is that they are kind of gaggy when eating one - I'm gagging now thinking of it.
I guess I'd have to use them by food processing them -- what's your opinion? Thanks.