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?

--
David

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
A better world requires a daily struggle
against those who would mislead us.

"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.

Mike

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.

On 31/08/2014 2:17 PM, David Hare-Scott wrote:
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?

I've had this thing for maybe 25 years and the shabby box it's in says
on it"spremipomodoro San Marzano" (sic).

I did a search on that info and this one is the same as mine is:
http://www.jackbergsales.com/applian...odStrainer.htm

It works a treat. You might find it in some Italian type grocers in
somewhere like Newcastle.

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

On 1/09/2014 12:31 AM, songbird wrote:
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.

It's not a food mill as such. It's more specific thatn that anme
implies - it's quite specifically for tomatoes. All of the
Italo-Australians I know have ones that are similar.

The Mouli (which is a food mill) doesn't do as good a job on tomatoes as
the specific gizmo I've got and nor does anything else. It really is
quite brilliant.

On 31/08/2014 12:17 AM, David Hare-Scott wrote:
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?


Check Leevalley. Works well, and we've had ours for years.

http://www.leevalley.com/en/Garden/p...120,33279&ap=1

On 8/31/2014 10:47 AM, Gil wrote:
On 31/08/2014 12:17 AM, David Hare-Scott wrote:
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?


Check Leevalley. Works well, and we've had ours for years.

http://www.leevalley.com/en/Garden/p...120,33279&ap=1






I've had an El Cheapo "Back to Basics" Food Strainer and sauce maker for
years. Ran upon an extended set of strainers at a local junk shop, still
in the box and paid two bucks for all of them. If you get one throw away
the pewter nut that hold the handle on and get a steel nut that fits,
works much better that way. Recently I built a short extension for the
bolt that turns the mill and use a battery powered hand drill to turn
the thing. Saves a lot of cranking.

Lehman's also stocks various mills and strainers here in the U.S. of A.
I've even got a meat grinder for my Kitchen Aid mixer but can't find the
proper screens for that one or it would be my favorite.

Do I have to many kitchen gadgets? Naw, there's never enough of that
sort of thing.

George