Part 9/13:
Post-boiling, pressurized jets help strip the skins efficiently, followed by automated roller systems that gently separate the skins from the flesh. Trained inspectors manually check the peeled tomatoes to catch any missed imperfections. The peeled tomatoes are then pureed using enormous mixers, with careful control of temperature, acidity, and oxygen to develop optimal flavor profiles. Once tested and approved, the puree is stored in large tanks where it's blended with secret seasonings, oils, and spices to craft the signature taste of ketchup.