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Tue, Mar 13, 12 at 21:20
| I don't have a food mill and forced tomatoes through a seive to get sauce. The first time I got about 600 millilitres from a half pasta pot of tomatoes. The second time I got a little less from 3/4 of a pot. I suspect the difference in yield was due to lack of patience.
Does anyone else make tomato sauce without a food mill? If so how do you do it? Thanks. |
Follow-Up Postings:
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| I peel and core my tomatoes, and . use my thumbs to remove a lot of the seeds. Then throw them in a pot to warm. Once the tomatoes are broken down, I use my immersion blender. |
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| Yeah if you don't mind having seeds and/or skins in your sauce (that's what the mills/presses remove) then all you have to do is chop them and cook them then puree. Or you can peel them, cook, and then puree. I don't make it like that as I don't want seeds in mine. Dave |
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- Posted by oregonwoodsmoke 5 OR Sunset 1A (My Page) on Fri, Mar 16, 12 at 11:32
| I've made good tomato sauce and a lot of enchilada sauce and hot sauce, and I don't have a food mill. Blanche and peel the tomatoes. Squeeze the seeds out, chop them fine and cook. They come apart as they cook. Or run them through a food processor before you cook them. |
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| Last year I got lazy and processed my tomatoes through a blender. I was pleased with the final product and will do it again. |
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