Making fresh tomato sauce with a cheese grater - Page 2

Relish · May 9, 2017

Quote:

Originally Posted by SteveP

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....

Rockporter · May 9, 2017

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.

May 9, 2017

Quote:

Originally Posted by LoreD

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!

sdambr · May 9, 2017

Thanks for sharing, I tried this last night and used it to make a dressing for a salad. Worked and tasted great!

Frank D · May 12, 2017

Quote:

Originally Posted by shule1

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!

BigVanVader · May 12, 2017

Quote:

Originally Posted by Rockporter

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.

jtjmartin · May 12, 2017

Added to my list to try! Thanks for posting.

May 12, 2017

I tried the cheese grater method. It works pretty well.

Worth1 · May 12, 2017

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.
Worth

**coronabarb** · May 12, 2017

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

Rockporter · May 12, 2017

Quote:

Originally Posted by BigVanVader

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!

oakley · May 12, 2017

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.

May 9, 2017	#17
Rockporter Tomatovillian™ Join Date: Feb 2012 Location: Texas Coastal Bend Posts: 3,205	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. __________________ In the spring at the end of the day you should smell like dirt ~Margaret Atwood~

May 9, 2017	#19
sdambr Tomatovillian™ Join Date: Jun 2014 Location: Long Island, NY Posts: 421	Thanks for sharing, I tried this last night and used it to make a dressing for a salad. Worked and tasted great! __________________ Sue "There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle." Albert Einstein

May 12, 2017	#25
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	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 __________________ Corona~Barb Now an Oregon gal

May 12, 2017	#22
jtjmartin Tomatovillian™ Join Date: May 2016 Location: Williamsburg VA Zone 7b Posts: 1,110	Added to my list to try! Thanks for posting.

May 12, 2017	#23
shule1 Guest Posts: n/a	I tried the cheese grater method. It works pretty well.

May 12, 2017	#24
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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. Worth

May 12, 2017	#27
oakley Tomatovillian™ Join Date: Jun 2015 Location: NewYork 5a Posts: 2,303	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.