Don't let anyone pressure you into peeling your tomatoes.

At a pinkies-raised affair, say with the queen, a peeled tomato is the height of sophistication and a sign you've got help in the kitchen.

For the rest of us, peeling tomatoes is optional.

Check cookbooks and you'll see plenty of examples of fast tomato sauces made with unpeeled tomatoes.

One of my favorites is the "Vesuvius style" fusilli from Ada Boni's "Italian Regional Cooking" (Southwater, $12.95), where chopped, skin-on tomatoes are heated quickly in olive oil with salt and fresh basil, mixed with hot fusilli noodles, then flavored with mozzarella and parmesan.

Even less work: a salad of chopped, skin-on tomatoes with feta cheese, cured black olives and pesto.

There are plenty of ways to enjoy tomatoes. Don't let skinning them slow you down.

CHICKEN ESPAGNOL

4 boneless, skinless chicken breast halves, about 6 ounces each, or equivalent chicken

2 tablespoons olive oil or vegetable oil

1 medium shallot, minced (about 3 tablespoons)

1 heaping teaspoon all-purpose flour

1 cup reduced-sodium chicken broth

2 to 3 tablespoons stuffed green olives, chopped

1 medium tomato, cored and chopped in 1/4-inch dice

Season chicken with salt and pepper to taste.

Heat olive oil in a skillet wide enough to hold chicken in a single layer. Add chicken, and cook over high heat for four minutes per side, or until brown (adjust heat to prevent burning). Remove to plate.

Peel and mince shallot while the chicken cooks. Add it to the skillet, and cook over medium-high heat for two minutes, stirring occasionally. Add flour, and stir to blend. Add chicken broth, and stir to blend it with flour. Add olives and tomatoes, and bring to a boil over high heat. Add chicken, reduce heat to medium and cook to heat through, about 10 minutes. Serve with couscous and green beans or squash.

Makes 4 servings.