On 31/08/2014 3:08 PM, Bloke Down The Pub wrote:
"David Hare-Scott" wrote in message
...
Fran Farmer wrote:
On 27/08/2014 11:31 PM, Terry Coombs wrote:
When you're overrun with tomatoes ?

I just run excess tomatoes through the machine that takes off the skin
and pips and chucks it all off to one side and which leaves a slightly
thickened juice/pulp which comes out the other side. This I preserve
by bottling (canning in USian). It can then be used for a thousand
an one things (including cooking down to a pulp at some later stage)
but our favourite is to use it to make tomato soup in winter.

What is this machine called and who makes it?



This is also my question. I would grow more if the processing was easier.

This thing is bloody brilliant but an old fashioned mouli is almost as
good if you just want to chuck whole toms in a boiler and then shove
them through the Mouli once cooked. The Mouli works very well but is
much harder work thatn the spemi thingo.
http://www.amazon.co.uk/Fox-Run-5503.../dp/B001N81JVM

I've owned a number of Moulis over the years and they can be bought in
good kitchenware shops in Aus.