I have used 2 different brands of tomato presses/mills over the years - neither was a Squeezo as I find their costs to be way out of line compared to other tomato mills - so I'm not sure how much help this is.

But none of them are supposed to produce tomato sauce directly. Some cooking down of the juice produced is required to thicken it to sauce. Granted the type of tomato used will vary how much liquid you get. Plum tomatoes produce a thicher juice than slicing tomatoes but it is still a 'juice' not a sauce until it is cooked. OK?

A couple of other brands of tomato mills have a couple of choices for the sprial core - one for tomatoes and one for grapes - so IF there are 2 different sizes for Squeezo (I can't find any advertised) then I suppose it is possible you have the small one.

They also have several different sizes of screens that can affect the juice produced. Using the salsa screen with the larger holes may appeal to you more though it does let some seeds through. And you can always run the squeezings back through a second time to get more.

But don't expect what comes out into the bowl to be "sauce". It will be soupy and becomes true sauce only after cooking off 1/3 to 1/2 the water.

Hope this helps.

Dave

I just used a squeezo tonight to make applesauce. It was the first time I used it; a friend lent me hers. I thought there was a lot of good quality apple 'mush' being discarded out of the end of the squeezo so I just dumped it back in the hopper and ran it through again. Worked like a charm. Perhaps that would work with tomatoes, too?

Jill