The tomatoes are suddenly turning red—-fast! That eager anticipation for the perfect, mouthwatering , juicy tomato is long gone. Now they are piling up on the counters and the thought of another tomato sandwich is….well, you know. It may be time to invest in a food mill/ strainer. They are inexpensive and quick and easy to use. You’ll be patting yourself on the back this winter, having all that good tomato sauce stocked in your freezer . This is all it takes;
Remove the tomato stems. Cut tomato into wedges. Place in large saucepan or stockpot. Add herbs and garlic if you want to. Cover pot, cook on medium high until it starts to bubble. Once it starts bubbling, remove lid, lower heat and bring it down to a gentle simmer, stirring occasionally, about 3 hours. This will evaporate a lot of the water so your tomato sauce is nice and thick. Let cool.
Pour everything through the food mill/ strainer. Turn the handle. Catch the pulp. I have a very old, hand cranked Victorio. At first it may look like you have made tomato juice. You haven’t. Put the pulp through again, at least twice. All the stuff that comes through the strainer goes into the sauce and makes it thick. You may have a different type of mill. Either way, when you’re all done, the pulp/seed residue will be very dry. All the good stuff is strained and squeezed out . You will have a beautiful tomato sauce.
this post was shared with The Homestead Barn Hop!