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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 |
#2
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What to do ...
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. |
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