Making fresh tomato sauce with a cheese grater
 

Really cool method for removing the skin.

[url]www.metaspoon.com/tomato-sauce-cheese-grater-food?cat=food[/url]

It might be interesting to compare this method to blanching.

Personally, I think it must be awfully sloppy.

I can see myself cutting my hand open. I can hardly be trusted to open a box or grate ginger.

That would be different. I wish they had shown a picture of the cheese grater. We've been using our two "ALL in ONE PAT. PEND." cheese graters for 31 years now, and they were used when we got them.

I tried it and it worked.

I didn't slice my hand.

It was a regular box grater, and it wasn't sloppy. It all went in the bowl, and then was poured on my pasta.

You mean you grated fresh toms and poured on your pasta without cooking? Okay.

Yes, it was a little different, but it tasted good.

Hmmpf. Worth a try I guess. Thanks for the suggestion.

Now I just need some tomatoes.

That looks good. Thanks for sharing! (:

I prefer uncooked salsa.
Worth

[QUOTE=LoreD;588322]Really cool method for removing the skin.

[url]www.metaspoon.com/tomato-sauce-cheese-grater-food?cat=food[/url][/QUOTE]

This is going to change my life, lol!

[QUOTE=LoreD;588358]I tried it and it worked.

I didn't slice my hand.

It was a regular box grater, and it wasn't sloppy. It all went in the bowl, and then was poured on my pasta.[/QUOTE]

Did you heat the sauce? If so, how long?

Looks pretty cool and effective to me. I bet after adding garlic, onions, mushrooms, basil, S&P and some Italian seasoning and simmering it for an hour to reduce the water it would be really good. I am definately going to try this when I get tomatoes.

[QUOTE=Worth1;588462]I prefer uncooked salsa.
Worth[/QUOTE]

Same

[QUOTE=Randall;638093]Same[/QUOTE]

Same Same

[QUOTE=SteveP;638071]Looks pretty cool and effective to me. I bet after adding garlic, onions, mushrooms, basil, S&P and some Italian seasoning and simmering it for an hour to reduce the water it would be really good. I am definately going to try this when I get tomatoes.[/QUOTE]

I like your style....

hmm, I just took off a pan of tomatoes that I cooked down and cooled. Tomorrow I will have to do the best I can to get as many seeds as possible out of it before I use the immersion blender on it to make the sauce less chunky. I would try the grater, but I would remove as many seeds as possible first, then cook it down.

[QUOTE=LoreD;588322]Really cool method for removing the skin.

[url]www.metaspoon.com/tomato-sauce-cheese-grater-food?cat=food[/url][/QUOTE]

Thanks for the tip! :)

I like tomato skins, but it looks like a quick way to make fresh sauce/salsa without a food processor or something. I could always use the skins for something else. Maybe tomato vinegar! :)

Thanks for sharing, I tried this last night and used it to make a dressing for a salad. Worked and tasted great!

[QUOTE=shule1;638294]Thanks for the tip! :)

I like tomato skins, but it looks like a quick way to make fresh sauce/salsa without a food processor or something. I could always use the skins for something else. Maybe tomato vinegar! :)[/QUOTE]

Or Vodka!

[QUOTE=Rockporter;638293]hmm, I just took off a pan of tomatoes that I cooked down and cooled. Tomorrow I will have to do the best I can to get as many seeds as possible out of it before I use the immersion blender on it to make the sauce less chunky. I would try the grater, but I would remove as many seeds as possible first, then cook it down.[/QUOTE]

I always half then squeeze out juice/seeds over a fine mesh strainer. Gets 100% of seeds and then I can add back juice if needed plus save all my seeds in one process.

Added to my list to try! Thanks for posting.

I tried the cheese grater method. It works pretty well.

Not gonna happen at my house I have a food processor and I don't mind skins.
Not that it isn't a bad idea.
To me sauce and salsa mean the same thing.
Worth

I don't mind skins either and figure they are good for me. On the other hand, my chickens love them. So, either way, I eat them :D

[QUOTE=BigVanVader;639043]I always half then squeeze out juice/seeds over a fine mesh strainer. Gets 100% of seeds and then I can add back juice if needed plus save all my seeds in one process.[/QUOTE]


Great idea!

Good idea. Save seeds, save the juices, grate for a quick sauce. Put the skins into the
dehydrator for powder.
I could see doing that once in the fall. Or freeze the skins until enough are collected
for the dehydrator. Skins have a lot of flavor, especially for powder.

I don't usually bother skinning/seeding for most things but dehydrating i need to get some of the
moisture out so i save the juices.