Need a cheat for a food mill.
I am making a tomato sauce that calls for a food mill. I don't have one. Does anyone know of an easy cheat?
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I am making a tomato sauce that calls for a food mill. I don't have one. Does anyone know of an easy cheat?
8 Comments
I fire roasted half and processed and then froze them all. I've used them to make Marcella's tomato sauce and a big batch if Frances Lam's ratatouille which requires reducing processed tomatoes, onions and garlic down to almost a jam. I never find skin and the seeds and the gelatin that surrounds them adds to the flavor and texture.
I am too lazy to do the blanch and peel or the food mill technique, so I am pleased to find that at least for me, it's not necessary.