Given the background description of some cooking related query, summarize the question into a title

Example Input: Everyone seems to think it is necessary to peel tomatoes before canning or freezing them. Since I do not peel tomatoes when I'm cooking with them (soups, salsa, etc.), I'm wondering if I can freeze them without peeling them. Does freezing/canning do something to the texture of the tomato that makes the peel a problem?
Example Output: Why peel tomatoes?

Example Input: The bag of coffee I am using instructs to "Add 2 1/2 tablespoons (37 ml)" of ground coffee. When I measure out 2 1/2 tablespoons onto my food scale, it only comes out to about 13 ml. Why does my 2 1/2 tablespoon measurement not equal 37 ml?
Example Output: Why does my 1 tablespoon of coffee grounds not equal 15 ml?

Example Input: https://somedayilllearn.com/how-to-make-black-coffee/ Go big or go home. I typically use 2 tablespoons per cup. Weak coffee is more likely to be bitter.Is there some truth here? Why would weak coffee be more bitter?
Example Output:
Is weak coffee more likely to be bitter?