I am blessed to have the Royersford Tomato Company setting up shop three blocks from my house at Brewed Awakenings on Thursdays. This past Thursday, I walked over, got an excellent Cafe au Lait and a shopping bag full of plum and small tomatoes. I let them sit in the kitchen until Sunday to let them completely ripen. Time to make some tomato sauce!
This is my Victorio Food Strainer, including the electric motor. The motor is a luxury, but not one I would like to be without. Hand cranking large quantities of tomatoes takes a lot of energy and time.
Here you can see the machine in action. The crushed tomatoes run down the chute in front, and the peels and seeds exit to the left.
This is the strainer that comes with the machine. The holes are small enough to block the seeds from the tomatoes.
This is a vidoe of the food mill in action. It's not quiet...
After running all the tomatoes from Rofotomo, along with whatever was ripe in my patch and a bagful from one of K's coworkers, I had a bow of peels and seeds. This was quite wet, so I ran it back through twice, which yielded another two cups of juice. Total yield from this sesson was 18 cups of tomato puree.
Before and after...
Let's put some heat to this...
Many hours later, the 1.5 liters of sauce had cooked down to about 0.5 liters and it thickened up. I ran an immerson blender through it to even out the texture and ladled it into jars. I got three full jars and a partial jar.
I got the hot water canner filled and up to 180 degrees, I tested the Ph of the sauce and it was well below 4.6, so no additions of acid were needed.
I brought the water up to a boil and boiled the jars for 35 minutes.
And this winter, when the weather is cold and the sky is gray, we will open a jar of this, boil some pasta and will be transported back to summer...
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