I'm looking for some guidance on my tomato sauce. I've already picked out the skins, but since I don't have a food mill, I'm wondering if I should consider getting one. Should I just use a blender instead? Also, I cooked down 18 cups of grape tomatoes in my crock pot overnight, and it's reduced to about a third—any advice would be appreciated! Thanks in advance!
4 Answers
I absolutely love my food mill! While it's not essential, it definitely makes better sauce, and I enjoy using it. Plus, it’s great for mashed potatoes too! I have the OXO model, and it's super easy to clean.
If you're planning to eat your sauce within a couple of months, it's fine to leave the seeds in. But if you want to store it for longer, those seeds can make the sauce taste bitter, especially when frozen or canned. So, just keep that in mind!
An immersion blender could be a great option for you! It's handy to use right in the pot while it's cooking, and it helps achieve the consistency you're after. I make a ton of pizza sauce with my garden tomatoes, so I totally get it!
I used to strain my sauces through a sieve, but this year I bought a food mill. I highly recommend it! It's much easier to use and really helps with the texture of the sauce.
Wow, I had no idea about the seeds! I was actually going to freeze some in bags. Will blending change that too?