I am milling simmered tomatoes to make a basic marinara sauce that can be made with fresh tomatoes or passata. I have used the large screen in the past and got chunks of skin and all the seeds. Not what I want here. I am using the smallest screen now and the texture of what is coming through us like tomato juice, it has no body to it at all. Is this what I want, and then cook it down to thicken? Or should I be using the middle screen that will hopefully allow some more chunky pulp through? I'm not sure if it will let seeds through too though.
Bonus pics at the end of 7 jars of bruschetta topping made this morning, and just some of the tomatoes I started with.
by PasgettiMonster
4 Comments
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use the smallest one
I use my cold press juicer. It
Turns at 58 rpm and separates skin and seeds
I just made sauce last night with the medium disk, I thought it had a nice texture. A few seeds got through, but i was pleased with my result