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Old May 9, 2017   #16
Relish
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Originally Posted by SteveP View Post
Looks pretty cool and effective to me. I bet after adding garlic, onions, mushrooms, basil, S&P and some Italian seasoning and simmering it for an hour to reduce the water it would be really good. I am definately going to try this when I get tomatoes.
I like your style....
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Old May 9, 2017   #17
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hmm, I just took off a pan of tomatoes that I cooked down and cooled. Tomorrow I will have to do the best I can to get as many seeds as possible out of it before I use the immersion blender on it to make the sauce less chunky. I would try the grater, but I would remove as many seeds as possible first, then cook it down.
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Old May 9, 2017   #18
shule1
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Originally Posted by LoreD View Post
Really cool method for removing the skin.

http://www.metaspoon.com/tomato-sauc...-food?cat=food
Thanks for the tip!

I like tomato skins, but it looks like a quick way to make fresh sauce/salsa without a food processor or something. I could always use the skins for something else. Maybe tomato vinegar!
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Old May 9, 2017   #19
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Thanks for sharing, I tried this last night and used it to make a dressing for a salad. Worked and tasted great!
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Old May 12, 2017   #20
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Originally Posted by shule1 View Post
Thanks for the tip!

I like tomato skins, but it looks like a quick way to make fresh sauce/salsa without a food processor or something. I could always use the skins for something else. Maybe tomato vinegar!
Or Vodka!
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Old May 12, 2017   #21
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Originally Posted by Rockporter View Post
hmm, I just took off a pan of tomatoes that I cooked down and cooled. Tomorrow I will have to do the best I can to get as many seeds as possible out of it before I use the immersion blender on it to make the sauce less chunky. I would try the grater, but I would remove as many seeds as possible first, then cook it down.
I always half then squeeze out juice/seeds over a fine mesh strainer. Gets 100% of seeds and then I can add back juice if needed plus save all my seeds in one process.
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Old May 12, 2017   #22
jtjmartin
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Added to my list to try! Thanks for posting.
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Old May 12, 2017   #23
shule1
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I tried the cheese grater method. It works pretty well.
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Old May 12, 2017   #24
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Not gonna happen at my house I have a food processor and I don't mind skins.
Not that it isn't a bad idea.
To me sauce and salsa mean the same thing.
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Old May 12, 2017   #25
coronabarb
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I don't mind skins either and figure they are good for me. On the other hand, my chickens love them. So, either way, I eat them
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Old May 12, 2017   #26
Rockporter
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Quote:
Originally Posted by BigVanVader View Post
I always half then squeeze out juice/seeds over a fine mesh strainer. Gets 100% of seeds and then I can add back juice if needed plus save all my seeds in one process.

Great idea!
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Old May 12, 2017   #27
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Good idea. Save seeds, save the juices, grate for a quick sauce. Put the skins into the
dehydrator for powder.
I could see doing that once in the fall. Or freeze the skins until enough are collected
for the dehydrator. Skins have a lot of flavor, especially for powder.

I don't usually bother skinning/seeding for most things but dehydrating i need to get some of the
moisture out so i save the juices.
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