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Old 09-03-2007, 08:00 PM   #11
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We're on the same page, you and I with the exception of the onions and the wine. I leave the onions for the salad and wine in the glass!

Did you put any tomatoes up?? I got 10 1/2 quart jars to use this winter! The plants are definitely slowing down now.... Only about a dozen or so left on each plant.

Also, I don't bother with the peeling, just seeding.
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Old 09-03-2007, 11:19 PM   #12
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Jeekinz... try the roasted version, it is awesome and brings out a flavor that you can't get by boiling. What ever flavors you would like to incorporate with your sauce, just toss on the cookie sheet and roast along with your tomatoes. I roasted mine at a much lower temp than Keltin, around 250 for about an hour or so. The food mill does a great job and I have yet to experience any skins in my sauce.

Can't wait to hear how it all turns out!
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Old 09-03-2007, 11:31 PM   #13
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Originally Posted by sattie View Post
Jeekinz... try the roasted version, it is awesome and brings out a flavor that you can't get by boiling. What ever flavors you would like to incorporate with your sauce, just toss on the cookie sheet and roast along with your tomatoes. I roasted mine at a much lower temp than Keltin, around 250 for about an hour or so. The food mill does a great job and I have yet to experience any skins in my sauce.

Can't wait to hear how it all turns out!
Exactly, Sattie. That's why I posted a link to my recipe:

KATIE’S OVEN ROASTED TOMATO SAUCE
(Makes about 3 cups)

5 Tbsp. extra-virgin olive oil
3 lbs. Roma or plum tomatoes, cut lengthwise in halves
Salt and freshly ground black pepper
2 cloves garlic, minced
¼ tsp. crushed red pepper flakes
¼ cup fresh basil leaves, cut into thin ribbons

Generously brush a large baking sheet with 1 tablespoon of the olive oil.
Season the cut sides of the tomatoes with salt and pepper. Place, cut side down, on the baking sheet. Brush the skins with 2 tablespoons of the olive oil. Bake in a preheated 450º until the tomato skins are lightly browned and the tomatoes are tender, 30 to 35 minutes. Cool completely. Pull the skins off the tomatoes and discard.

Meanwhile, heat the remaining 2 tablespoons of olive oil, the garlic and red pepper in a small skillet over medium heat until the garlic has softened but has not browned, about 2 minutes. Puree the tomatoes, pan juices and garlic oil in a food processor fitted with the metal blade. Stir in the basil and season to taste with salt and pepper. Process until the basil is uniformly distributed through the sauce. Note: The sauce can be prepared up to 3 days ahead, cooled, covered, and refrigerated or frozen for up to 2 months. It can also be canned using a water-bath. Fill clean sterilized jars, leaving ½-inch head space. Process pints for 15 minutes.
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Old 09-04-2007, 12:34 AM   #14
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Ooooohhh Katie, the addition of pepper flakes sounds awesome!!! I did not even think of that. My sauce had a sweetness to it which would go great with the bite of the pepper flakes!! I'm gonna give your recipe a try, it looks like it would be wonderful!!!
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Old 09-04-2007, 09:00 AM   #15
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I already made the recipie I posted, but I still have a ton of tomatoes coming. I'm definately doing the roasted version next. (which may be my excuse to get a food mill, although I'm not a gadget fan)
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Old 09-04-2007, 11:03 AM   #16
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I LOVE my food mill. It is not so more a gadget as a necessity at this point.
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Old 09-05-2007, 04:32 PM   #17
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I bought a tomato press from Lee Valley Tools. It is like a food mill but it allows you to operate it continuously since it has a separate port for seeds and skins and a pan for the pulp. So far I estimate I have processed 15 lbs of romas to make puree.

I had a recipe that called for blanching first so you removed the skins before roasting it was for about 30 romas split cored then basil pesto in the halves before roasting came out very good. I think it was from the food network.

MJK I was so focused on processing the tomatoes I hadn't thought of making sauce but I know it crank out with this tomato press. I think I'll try it with the next 6 pounds. The box says you can use it for all fruits and veggies. Hope the garden holds out it is starting to fade.
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Old 09-05-2007, 04:46 PM   #18
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My food mill somehow wouldn't work whewn I made sauce a week or so back, so I skinned and seeded by hand.

I have a ton of ripe romas (plus assorted other ones) so will make sauce on Sunday again.

Jeekinz do you really boil your tomatoes? I just dip them in hot water since i don't want them to cook before I make them into sauce.
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Old 09-05-2007, 04:50 PM   #19
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Quote:
Originally Posted by jennyema View Post
My food mill somehow wouldn't work whewn I made sauce a week or so back, so I skinned and seeded by hand.

I have a ton of ripe romas (plus assorted other ones) so will make sauce on Sunday again.

Jeekinz do you really boil your tomatoes? I just dip them in hot water since i don't want them to cook before I make them into sauce.
I stick mine in boiling water too - only for a minute or so. They don't cook at all. You make an x at the base (not very deep) and when the x starts to curl you remove them and dip them in iced water and peel right off. I'll have to dry dipping in hot water - do you x them the same way? Just hot tap water?
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Old 09-05-2007, 05:01 PM   #20
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I stick mine in boiling water too - only for a minute or so. They don't cook at all. You make an x at the base (not very deep) and when the x starts to curl you remove them and dip them in iced water and peel right off. I'll have to dry dipping in hot water - do you x them the same way? Just hot tap water?
I dip mine in boiling water (without Xing) for no more than 10 seconds and the skins slip off in one piece.

Even a minute cooks them too much for me. I guess I find the meat too mushy.
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