My tomatoes are splitting and have rings on skin

I presume you didn't want clear juice..?

steaming the tomatoes would be to remove the skin as not to clog the juicer.

It is possible to quickly freeze raw tomatoes without blanching them first. They may be frozen without their skins or frozen whole with their skins. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they're thawed

Buy natural tomatoes, cook it, remove skin and keep it in freezer.

We have same problem. going to the store, they told us it is normal there is grease coming out but should not come out of in the sauce. They changed our motor but told us to lift the side of the machine where the sauce comes from. After few different tries, here is our solutions/ advices:
-lift the machine by putting the 2 feet on a pc of wood of 1 1/2"/ 2" height. That way, your machine will be angled having where the sauce comes out higher than where you plug the machine.
-change the plastic ring & rubber ring each year to ensure the thickness is good enough to seal/ hold the grease close to the motor pin area. To avoid coming in the sauce.
- while pressing the tomatoes the grid cones gets full of pulp which sometimes blocks a bit & makes the juice coming out partially with the
skin & seeds and maybe as well coming close to the motor which would mix with the grease. To avoid that: take a rigid plastic spatula and while making the sauce, scrape the accessible front cone grid w/ the spatula to clean it/ clear it. Every 4liters of sauce made, I remove the red slide to also scrape/ clean the back of the cone grid. All this is made without washing all pcs and it looks like we fixed our problem of grease in the sauce. We made 10 big tomato boxes in 2 days and we washed the pcs 3 times.
If I am not clear, let me know, I can explain w/ pictures!
Katie

No; generally, salsas hardly ever require cooked tomatoes, and raw tomatoes are soft enough that pretty much all strainers are capable of handling them. You could blanche them to remove the skin (a tricky process I won't describe here), but that's about as cooked as they usually get. If you are concerned about the strainer's ability to handle the tomatoes, just cut them in half or into quarters, and you should be all set!
Hope this helped! :)

If it is not perfectly sharp, it will not peel a tomato regardless of technique. Also, it really depends on the tomato; a firm, not overly ripe tomato is your best bet. Blanching the tomato (briefly dipping it into boiling water and then quickly into cold water) helps release the skin for easier peeling as well. As to pressure, you can discover if that makes a difference by experimenting on your first good tomato. Farmerbear