Linda, have you tried a food mill? You cook all your sauce ingredients first, skin on, then ladel it into the food mill. 5 or 6 turns and all the sauce is through, skins left behind. Just pop the disk out, rinse, pop back in, so no clogging. I got a cheap one at Bed Bath, And Beyond, it was around $20. Its been 6 or 7 years, going strong, very easy to assemble and use. The disks go inside with the convex surface facing up and out.
I'll be right back with a photo.
OK, here you go:
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