I can't help you with the KA use specifically as I don't know of anyone who uses one.

But as general tips to processing tomatoes regardless of the equipment used problems are usually caused by the method, not the food itself. They must be fully thawed - to the mushy stage with no ice chunks left in them.

That is just as with fresh tomatoes which need to be cooked to soft and squishy state first for the easiest processing.

Even the motorized Victorio works best (least mess) with well softened fruit. Poke holes in the skins if they haven't popped or they will explode under pressure and hit the ceiling. And feed slowly. Trying to force feed and smash with the plunger only results in eruptions.

Hope this helps.

Dave

I recently acquired this attachment, and I used it to process a fair amount of tomatoes. Mine were fresh and raw and the machine handled them fine. I noticed that if I applied too much pressure with the plunger it did want to squirt upwards out of the chute. I managed to only splatter the nearby cabinet a little, not the ceiling. I did chop them up into large pieces. Were yours whole? Try cutting them up next time if so, and go a little slower with less pressure on the plunger.

I have a lot of tomatoes in the freezer I'll be processing this winter, I'm waiting for colder weather. I'll see if frozen tomatoes make a difference.

Thanks for the replies. gin gin please let me know how it goes for you with the frozen ones.