I put everything into the giant colander over a big steel bowl and then ran that juice through the chinois (to capture the seeds), then smashed all the pulp and seeds out in the chinois.
Next step was to process through the Kitchen Aid fruit strainer/puree attachment which is not quite robust enough for a lot of tomatoes - I had to stop every 5-10 minutes to take it apart, unclog it and put it back together. Next time - I will get a big tomato press/strainer!
YIELD:
- 11 quarts San Marzano tomato sauce
- 7 pints San Marzano tomato sauce
- 3/4 of 1 quart jar (for dinner tonight!)
- 2 quarts San Marzano raw tomato juice (to be frozen for soup broth)
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