View Single Post
Old July 27, 2009   #15
TomNJ
Tomatovillian™
 
TomNJ's Avatar
 
Join Date: May 2009
Location: Floyd VA
Posts: 767
Default

Quote:
Originally Posted by Bdobs View Post
Any ideas for those of us without a food mil??
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
TomNJ is offline   Reply With Quote