Yeah, it doesn't take a whole lot for me to have fun, huh? Messing around figuring out ways to preserve tomatoes is actually a good time for me. I'm sure some people would rather poke a stick in their eye, but for me... growing the tomatoes and then eating and processing them is just an enjoyable thing.
I ordered an Oxo Food Mill and it works so well at removing the seeds from the tomatoes - and is very easy to use. It will also separate the pulp from the skin, but I didn't need it for that purpose in this process. This was my first attempt at processing tomatoes for freezing (or canning when I do bigger batches), so I just tested some of my paste tomatoes from the garden to make sure I liked the outcome - Amish Paste and Roma - both of which I love. And later I processed a bunch of the other types of tomatoes in the same way.
Instead of cutting everything up and cooking it in a pot and/or boiling the tomatoes for a few seconds to be able to remove the skins, I cut the tomatoes in half, removed the little bit of a core they had and tossed them into a big bowl.
I then splashed some olive oil on them and put them cut side down onto a jelly roll pan into a 400 degree oven - and roasted them. I also roasted some peppers from the garden and some garlic and onions at the same time to add to the finished product.
I have a convection oven and it didn't take very long for the tomatoes to get soft and the skin to wrinkle - and I was able to do other things while they were cooking. I could have let them get more charred and might do that next time.
Once they cooled, the skins just slipped right off; it was so easy...
... leaving the roasted tomatoes in all their mushy glory. I know some people don't mind skins in their sauces, so you can keep them or toss 'em. Same with the seeds.
I then dumped the tomatoes (along with all the juice that came out during the roasting because it was super tasty) into the Oxo food mill to remove the seeds.
It was fun (and quick!) to use. Yes, I guess I am a nerd if something like this floats my boat, but it did just that. Floats my boat!
Here are the seeds and fibrous parts of the tomato that the food mill extracted... a treat the chickens loved!
And here is the end-result that I can use for the sauces I want to make; it was quite thick.
I really like this process and have roasted all different kinds of tomatoes since trying it with the paste tomatoes. I have so many tomatoes ripening in my kitchen, pantry and outside that I will be quite busy for the next few weeks. I might can some, but so far have just been freezing them. I want to use my canner though, so might do the next big batch; I've never canned before!
I've been super busy and not had time to post here, but when things settle down in the garden, I'm hoping to have more time for writing. Emails too... I know I'm late again on a whole new batch of emails. The hours and days are just flying by and leaves are already starting to change a bit here. Autumn is right around the corner!