From Fruit to Pie: Making Tomato Sauce, part 1.

[Elaine de Saxe]

After being inspired by Jan to look further into making Tomato puree, today was my first attempt.
The Romas are still fruiting and ripening; I expect the whole crop to be finished in a week or so.
Today I pureed the first batch to ripen.
There was 1.4 kilos of whole fruit, just washed and inspected for flaws.
Yield was 1L and 150mls of puree.

I didn't take a pic of the fruit but since there's more to come, will do next time.
The hand machine is an Italian-made one, bought from Ozfarmers for around $250, rather more than I was expecting to spend but it is (except for the spiral) made from stainless steel and the body is coated aluminium (they say it's cast iron but it doesn't seem heavy enough for that.)

Instructions for putting it together are brief to say the least. It's simpler to fix the body to the table and put the working parts together with the machine being held steady. There were no instructions for using it. Perhaps everyone in Italy knows!

More pix here.

[Lissa]

Looks good. Nice colour.

I did reasonably well out of the Romas this year also. Makes a nice change from previous failures! I have some vols growing for me at the moment but hardly a glut.

[Elaine de Saxe]

Nice fresh Tomato taste with a hint of acid. Not sensational but very acceptable.

[Susan]

But you didn't include the most important part Elaine...How did it TASTE?  :)