Is Costoluto Genovese really that great? - Page 3

nancyruhl · February 24, 2014

Waaaaaaay better. Easier. Very efficient.

Kristi · March 1, 2014

I have tried running my tomatoes through the Vitamix. The problem with leaving the skins on is that they change the color of the tomatoes. If you want the intense red color, score the tomatoes on the bottom then blanch them I boiling water for just a few minutes to help loosen the skins. They usually peel pretty easily then. After that, we seed the tomatoes and place the meat in a separate bowl. We then PRESS the seeds and juice through a sieve to get as much of the meat and juice as possible for use in processing.

Hope this helps!

Sun City Linda · March 5, 2014

Well, I have not noticed any problem with the skins, once I cook my sauce it seems to be dark but it does come out of the Vitamix lighter in color because of all the air. I may have experienced bitterness from seeds because I like tart, and a lot of what I grow is tart, juicy and very seedy. If you process mostly lower seed tomatoes like oxhearts or a lot of big pinks it may not be an issue.

February 24, 2014	#31
nancyruhl Tomatovillian™ Join Date: Apr 2010 Location: Metro Detroit, Michigan Posts: 1,051	Waaaaaaay better. Easier. Very efficient.

March 1, 2014	#32
Kristi Tomatovillian™ Join Date: Jul 2012 Location: Central Texas Posts: 2	I have tried running my tomatoes through the Vitamix. The problem with leaving the skins on is that they change the color of the tomatoes. If you want the intense red color, score the tomatoes on the bottom then blanch them I boiling water for just a few minutes to help loosen the skins. They usually peel pretty easily then. After that, we seed the tomatoes and place the meat in a separate bowl. We then PRESS the seeds and juice through a sieve to get as much of the meat and juice as possible for use in processing. Hope this helps!

March 5, 2014	#33
Sun City Linda Tomatovillian™ Join Date: Mar 2011 Location: SoCal Inland Posts: 2,705	Well, I have not noticed any problem with the skins, once I cook my sauce it seems to be dark but it does come out of the Vitamix lighter in color because of all the air. I may have experienced bitterness from seeds because I like tart, and a lot of what I grow is tart, juicy and very seedy. If you process mostly lower seed tomatoes like oxhearts or a lot of big pinks it may not be an issue.