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Episode-2484- Expert Council Q&A for 8-2-19 — 4 Comments

  1. I make 75-100 quarts of tomato sauce to freeze each season and use my Bosch Universal mixer to remove the seeds and skins.  You use the meat grinder attachment (without the plate and blade) and the berry press attachment goes on that.  The seeds and skins are pushed out the end and the sauce drains out the bottom.  Works extremely well.

    Generally, I core the tomatoes and cook them down a little.  Then I hit them with a stick blender while they’re in the pot, cook them a little more, run them through the Bosch, and then cook down to the desired consistency.  If I’m adding other ingredients I’ll do that during the final cook (cooked ground beef and sauteed veggies to make ragu, or sauteed peppers, onions, garlic, etc to make a southwest sauce/chili starter).

    Other mixers have similar attachments, KitchenAid calling theirs a Fruit/Vegetable Strainer.

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