Peter Stockdale wrote:
"Mike Lyle" wrote in message
...
Peter Stockdale wrote:
[...]
We are now in the ripened glut situation here at Nanneys Bridge.
Much being converted to soup and then into in to the freezer.
We did try tomato sauce once but it was a dead loss.

Ah, you're talking to the former store-sauce-and chutney prince of
West Wales. In what way a dead loss?

--
Mike.

AFAICR it wouldn't thicken up - ended up more like a weak tomato
juice. ISTR that tomato puree was an ingredient in the recipe - bit
of a cheat AFAIAC.
My " chef du range" does a super soup though !!

OK, best practice is to peel and seed the tomatoes, and let them
drain -- there's hardly any flavour in the watery juice anyway. For
ketchup-type sauces, you push through a sieve, so it's not so
important to get rid of the seeds (not the blender: cracking the
seeds gives an unpleasant off taste, as found in other people's
gazpacho).

--
Mike.