Quote:
Originally Posted by rrllss
I'm in the middle of processing my tomatoes. I cut and heated them and after putting them thru the sieve I was going to reduce them by half before canning them. But why go to all the trouble of cooking them for a day to reduce by half? Why not put the mixture in the sieve, collect the juice (can that separately) and then take the remaining pulp and put it thru the sieve and then can that as the sauce (it would then be already thick and avoid the lengthy cooking process )? Will I be losing more flavor in the sauce if I take out the juice first? Any thoughts? Any one done this?
[Wasn't sure if this was the right place to post this, if not let me know and I'll try moving it]
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I freeze mine first, then drain, skin, and run through the mill. Then, I mix with spices, onion, garlic and red wine, a bit of organic red wine vinegar. It goes in the crock pot on low for 8-12 hours until its a paste. Incredibly thick and rich with no scorching. The only bad part is that the yield is very low. The good part is that it's so flavorful that it doesn't take much.