I often see tomatoes and mushrooms (among other vegetables and fruits) that are "on their way out" being sold for really cheap, like a dollar a bag. The quality is such that these can only really be used for processing in some way -think sauces, stocks, pickles, jams, chutneys, relishes, etc. So, any ideas for tomatoes and mushrooms? For tomatoes specifically, I would love to hear some strategies for dealing with skins; is it easier to concasse (blanch and ice bath, peel) or roast and slip peels off after? For mushrooms, is there some way of reducing / concentrating their flavour in a sauce or something?Like I said, the quality is too low for any sort of use as fresh, intact ingredients. I was thinking of frying mushrooms down with mirepoix in a bit of tomato paste, deglazing with red wine and/or stock, straining and reducing to a concentrated sort of glace for future use?