Quote:
Originally Posted by TomNJ
I have been running raw tomatoes through my Victorio mill for years and boiling them down for sauce with no problems.
TomNJ/VA
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Same here - raw tomatoes through the Victorio, then cooked. Starting with dry tomatoes helps, as does coring them and giving them a good squeeze first. This leaves me with purée that needs minimal cooking down compared to when I used to cook them first in order to run them through a foley mill. I think letting them separate will cut the cooking tome even more.
Mom always cooked them first because she used a foley mill, and then she'd have to cook the purée down even more to thicken it. Someday I'll have to ask her or dad how how their mothers and grandmothers did it back in Italy. I never gave it much thought before now! I'm guessing they probably canned whole tomatoes and crushed them as they used them.