WTB Tomato Mill

zeuspaul · July 20, 2015

b54red, that's the one I would buy if I had to do it again. Mine is just too big. It hurts my back trying to get it out of the pantry. I tried over kill but I think I went too far. If processing raw I feed two or three times to get most of the pulp.

I process similar to you except I don't discard any *water*. I tasted the *water* and it had a lot of flavor so I leave it in and boil it out. It can be done over night in a slow oven in a stainless pan. Or slowly on a thermostatically controlled electric burner. I only stir about once an hour, never in the oven.

July 20, 2015	#11
zeuspaul Tomatovillian™ Join Date: May 2007 Location: North County, San Diego Posts: 419	b54red, that's the one I would buy if I had to do it again. Mine is just too big. It hurts my back trying to get it out of the pantry. I tried over kill but I think I went too far. If processing raw I feed two or three times to get most of the pulp. I process similar to you except I don't discard any water. I tasted the water and it had a lot of flavor so I leave it in and boil it out. It can be done over night in a slow oven in a stainless pan. Or slowly on a thermostatically controlled electric burner. I only stir about once an hour, never in the oven.