Quote:
Originally Posted by Bdobs
Any ideas for those of us without a food mil??
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As an alternative to blanching, peeling, and coring, you can slice the tomatoes in half (paste type) or quarters (others) lengthwise and arrange them skin up. After the sauce has cooled, the skins will slip off easily by just pinching them and shaking lightly. Then put the batch through a food processor. I find this less time consuming, especially when doing a large batch.
I just bought a Victorio 250 food mill, so this year should be a breeze.
TomNJ