This might not help if you are doing large volume but consider freezing before milling.
Quarter the tomatoes, lay them out on a cookie sheet and freeze.
Throw them into a large colander over a pot and defrost.
Freezing bursts the cell walls and you end up with a pot of tomato water to use as you will.
The skins slip right off too if you are so inclined before milling.
What comes out of the mill is pretty close to tomato soup.
Cuts the reducing coook time down immensely depending on how thick you want the end product.
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