So this recipe is from the SETTFest...
http://www.settfest.com/2009/06/oven...-tomato-sauce/
And I made two batches this weekend. And I learned an important lesson...
*NEVER ADD SUGAR* if you are cooking with heirloom tomatoes.
The first batch is a bit on the sweet side. The second batch is heavenly.
We added about a tablespoon of sugar to the first batch against six and a half pounds of peeled and cored tomatoes.
Then we went to Williams Sonoma and bought the 50 dollar OXO food mill.
The second batch had about 5 pounds of tomatoes but both batches yielded about two and a half pounds of sauce. And the manual food mill saved about an hour of prep.
Here are the before and after pix.
First batch before:
First batch midway:
Second batch before:
Second batch after:
Then through the food mill using the medium blade. No pix of that yet.