I've read that more than 50% of the lycopene in a tomato is in the skins. And it's no joke that they are often so tough you want to spit em or otherwise discard because they spoil the texture.
I read that the clever chefs slip the skins after about half hour roasting, (or of course easily after freezing), and then put them on another rack in the oven to dry completely. The powdered skins make a great condiment, or they can be put into olive oil to make a delicious flavoured oil.
I haven't done it yet myself but I'd like to try it. I know lycopene is an oily carotene, and oil makes it bioavailable, and it's good for you.... why not.
I roasted miscellaneous tomatoes and froze em last year, and although they were delicious the skins were awful. After that we just ran it through the blender, it was awesome. But I missed the variation in flavour from little lumps of different roasted tomato.... ah well, with effort, there is a way.
