Comments on: Greening the Tomato Sauce Process

By: Wendy

Wendy — Sun, 30 Aug 2009 20:25:10 +0000

I read that once a tomatoe reachs 54.7 degrees it will stop ripening. So maybe you need to bring them in sooner. Look it up on the web.

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Homemade Cement Mixer | Europeanfurniture — Sat, 07 Feb 2009 00:44:32 +0000

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By: Stacey

Stacey — Mon, 12 Jan 2009 17:05:37 +0000

I have a somewhat similar tomato press (except it’s, gulp, made of plastic), and I always put the tomatoes in with the skins on. That’s the whole point of the press!To remove the skins and the seeds. I learned to make tomato sauce from my Italian in-laws when I visited them in Italy, and they put the tomatoes in with the skins on.

Also, I have a lot of success ripening green tomatoes in brown paper bags. I just put them all in a paper bag (pick a size depending on how many tomatoes you have) and they ripen fairly quickly. I don’t have much trouble with them rotting that way.

By: Green Talk

Green Talk — Sun, 11 Jan 2009 20:19:08 +0000

Lori, I am glad I convinced you! It is so cool that I can make homemade tomato sauce this way. Anna

By: Green Talk

Green Talk — Sun, 11 Jan 2009 20:17:28 +0000

The clean-up is not the bad. I can be a drama queen sometimes…okay, alot of the time. I never tried it with the skins because Paul told me to take it off before I put it in the press. Freezing the tomatoes and then letting them defrost makes it so easy to take off the skins.

Has anyone tried putting the tomato in with the skin in a press? Anna

By: Lori

Lori — Sun, 11 Jan 2009 20:08:02 +0000

i'm definitely getting a tomato press this summer! Loris last blog post..What’s in your field bag?

By: Beth Terry, aka Fake Plastic Fish

Beth Terry, aka Fake Plastic Fish — Sun, 11 Jan 2009 02:48:05 +0000

Seems like fun, but the cleanup puts me off, I'm afraid. It's the main reason I never used my juicer when I had one and rarely use my soy milk maker now. But I'm thinking of trying some of these skin-on varieties. Oh, one thing I'm confused about... you said that the press was to take the skins off but then you took them off by hand? Maybe I am not reading this correctly. Beth Terry, aka Fake Plastic Fishs last blog post..Plastic, Glass, Egg Salad, & Global Warming

By: Coffeehaus

Coffeehaus — Mon, 05 Jan 2009 12:59:23 +0000

Maybe your kids are expecting the high-fructose corn syrup taste of commercial sauce. Could you "wean" them from the sweet craving by introducing you own tomato sauce gradually into the commercial sauce? We've been gardening and canning for decades. Our favorite paste tomato is "Viva Italia", which is a hybrid, but has terrific disease resistance and since it's determinate, sets lots of fruit at one time (even in our SE hot and humid climate) which is great for canning. Maintains its gorgeous bright red color in the jar. We've also grown "Big Mama", another hybrid, but it's indeterminate so it doesn't bury you in fruit all at one time. We just can whole tomatoes (sans skins) and make sauce as needed. Simplest version: whiz up a jar or 2 in the food processor, cook with some butter, onion, and salt until thick. Buon appetito! Coffeehauss last blog post..Poky Holidays!