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A question about a recipe: Marcella Hazan's Tomato Sauce with Onion and Butter

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I have a question about the recipe "Marcella Hazan's Tomato Sauce with Onion and Butter" from Genius Recipes. Can I puree the tomatoes in my food processor without skinning them rather than using a food mill?

asked by Shital over 4 years ago
10 answers 4706 views
22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 4 years ago

I wouldn't. You'll have bits of tomato skin in the sauce, which would be unpleasant. The freezing method works like a charm.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Thanks for the response Mrs. Larkin. I wanted to leave the skin on to maintain the nutrients in the tomato skin. The food mill method didn't state peeling the tomatoes, but I don't have a food mill, so I was hoping to use my food processor.

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 4 years ago

Food mills are great. I have an inexpensive one, and I love it. As you turn the handle on the pressure plate, the pulp passes through the disk and the skins and seeds are left behind. Also great for making apple sauce.

When I make pico de gallo for tacos and stuff, I leave the tomato skins and seeds in. And there's nothing better than a simple tomato sandwich in the summertime. But I think this sauce is really special. It’s almost silky. Try it without the skins first, and then try it with the skins and see which you prefer. But in the end, it's your sauce, so if you want the skins in there, leave them in.

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added over 4 years ago

When I make the sauce I don't use the skins either. And freezing the sauce is a charm. Incidentally, I use this sauce when making Jenny Perillos' eggplant: http://www.injennieskitchen...

0f493ab9 068f 4498 ba2c 95c992214d52  sit2

Sam is a trusted home cook.

added over 4 years ago

While removing the skins are excellent in taste and presentation.
I find it rather odd that in these days of budget and nutrition mindedness. We're still stuck in 'upperclass' type tastes for simple economical food. Now, removing the seeds via a stainer/mill is good..they're bitter..and you can dry and plant them.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

To add on to Sam's comment; face it, the seeds are indigestable as are the skins. They are just going to pass right through you. They won't do you any harm along the way (although there is some doubt about that) but just eating skins and seeds is not exactly nourishing. The tomato pulp is what you want to get at.

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 4 years ago

Yes, some people exhibit digestive sensitivities to these indigestible bits. (I speak from experience.) But I'm sure the health benefits of tomatoes outweighs any alleged bad mojo they might have. And if your goal is to naturally increase your fiber intake, then go for it.

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added over 4 years ago

The only reason you might be making this - or anything else -is for how it tastes. There is nothing "upper class" about flavor. You may have a mile-long pedigree and still not understand flavor. Skins are distracting to the texture of any sauce, which is why I even peel peppers. You can't really chew skins and if you have to swallow them for nutrition, you are really in a fix. Nor is there any reason to obliterate the natural texture of tomatoes by whipping them to a cream in the food processor. No one is obliged to make this sauce, but if you are going to make it you might as well make it to taste its best.

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