Tomato saucing

SteveM_20803

I sauce a lot of the roma tomatoes from our garden. One of the most time consuming elements is taking that liquid and reducing it to a sauce. Could a centrifuge be used to speed up the process?

DiggingDogFarm_65362

Here's how I do it.....from a past post of mine......

"I switched to this method long ago because I got tired of processing tomatoes in a super-hot late summer kitchen.

Zero-heat tomato water and conserva.

Wash tomatoes thoroughly (preferably a well flavored roma-type, like Martino's Roma or Opalka, but any tomato will work.)

Place tomatoes on sheet pan and freeze solid.

Remove tomatoes from freezer and run under a slow steady stream of cold water, the skins will very easily rub off.

Very coarsely chop the semi-frozen tomatoes (3/4" sized pieces) and place in a cheesecloth or muslin lined colander overnight or until they stop draining. The resulting tomato water will be quite clear.

Run the tomato remains through a food mill to remove the seeds. This is a snap because the freezing does a very good job of breaking down the tomato flesh. The resulting conserva should be thick enough so that a wooden spoon will stand up in it.

I then freeze the conserva or further process it.

This requires some planning ahead, but it produces some very nice tomato water and conserva without a lot of fuss or heat!!!

The easiest way to reduce it even further if you wish is to spread the conserva thin, say a half an inch thick, on large surface area pans in a very slow oven....stir every 15-20 minutes until it reaches the desired consistency."