We must be running parallel
Douglas, I don't skin mine either, I remove the cores, then I chop them down very fast using the Cuisinart, even green ones that I had to cut to the spots out of. Cook the sauce down to where I want the thickness to be, then I run it through my food mill. Luckily split all the skins stay in the mill, sauce goes through the holes, easy peasy . I had a huge vat of it to do.
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