What to do ...
David Hare-Scott wrote:
Fran Farmer wrote:
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?
sounds like a version of a food mill to me. or
even a juicer would do similar.
songbird
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