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)
No comments:
Post a Comment
Play nice - don't say things here that you wouldn't say to me or any other complete stranger in person. That doesn't mean you can't express a different opinion or experience but do it in a civil and respectful way.
Links to cute cat and garden pictures highly appreciated as are donations of homemade vegan sweets.
NO SEO spam or link building every time I mention "cinnamon." I will delete those comments.
I have comment moderation set for posts older than 60 days.