Martin, I'm feeling a synergy with your method. I didn't have a name for it, Tomato Conserva (aka Conserva di Pomodor), but I realize that most of my favorite home sauces amount to a reduction to something very similar to what you're describing. I found a basic recipe for this paste on the web here:
http://www.thedinnerfiles.com/2009/0...mato-conserva/
Is this similar to your process? How do you augment this recipe to include chunks? Just add them in fresh and uncooked (w/ seeds?) after completing the conserva? Do you think starting with frozen tomatoes will affect the result?
I was leaning towards pressing the Buy button on the Victorio, but after reviewing the above site, it looked like a colander might be simpler. Also, I need $ to buy those deep pans. I'm guessing one could also start with the Victorio press step and then bake down, but that might not result in the same stuff given the skins and seeds wouldn't be involved in the initial stove stop cooking, and who knows what goodness those impart (or bad?)
Tom, thanks for sharing your recipe. Didn't you call that salsa reduction or cream of salsa in a different thread?
--naysen