A food mill is a hand-cranked utensil that purees and strains foods. It consists of a round hopper, with a rotating paddle that forces foods through a perforated disc in the bottom. It is often quicker to process foods in a food mill than to use a food processor and separate strainer. Mills are especially handy with foods like tomatoes, which are time-consuming to skin for sauces and freezing. A food mill permits large quantities of tomatoes to be skinned and seeded in a short time.
Rinse the tomatoes under cold water. Remove the stem, if attached, and cut out the core with the tip of a sharp knife. Cut the tomatoes into quarters.
Place the quartered tomatoes in a large stainless steel or enameled pot. Bring slowly to a boil, then reduce heat and simmer for 20 to 30 minutes, until the tomatoes are very soft.
Place the food mill over a bowl or pot large enough to hold the tomatoes. Ladle or spoon tomatoes into the food mill until it is 2/3 full. Turn the crank to force the tomatoes through the disc, until nothing is left but the skins and seeds.
Remove the skins and seeds from the food mill, and fill it once again with tomatoes. Repeat, until all the tomatoes have been processed.
Can or freeze the tomato puree, or use it to prepare your favorite tomato-based sauce or condiment.
Use the ripest tomatoes you can find, for the richest flavor. During peak season it is often possible to buy a large quantity of very ripe tomatoes at a good price, because the retailer wants to be rid of them before they spoil.
Use a fine disc in the food processor for pureed tomatoes. For salsas and pasta sauces that are intended to have a fresh-tomato flavor, use a coarse disc to leave the tomatoes in larger pieces with more texture.
Do not cook tomatoes in an aluminum pot, which will react with the acid and cause discoloration and a metallic flavor.
The first thing I ever made with a food mill was tomato sauce. Every summer as a kid in upstate New York, when the garden was coming up tomatoes, my family would pass them through the mill to get rid of skins and seeds. We’d jar that passata and have fresh tomato year-round.
Meanwhile, whisk together the chicken stock and corn starch until smooth. Add to the sauteed vegetables. Add the tomato sauce to the pot, and stir to combine all of the ingredients evently. Bring the soup to a boil and then reduce to a simmer. Simmer for about 10 minutes until slightly thickened.
Oh, and did I mention that the food mill also works beautifully for applesauce? Just quarter and core the apples, no need to peel. Simmer the apples in some apple cider and then run through the food mill for a natural, no sugar added applesauce!
Remove the soup from the heat and stir in the cream. Season to taste with salt and pepper. Serve immediately.
Set up your food mill over a large mixing bowl or a pot. Ladle the tomatoes into the food mill and churn away… The tomato pulp and juice will fall through to your bowl and all of the skins and seeds will be left in the food mill. Really, it’s that easy.
Heat the olive oil in a large soup kettle or dutch oven over medium heat. Add the eggplant, bell pepper, onion, and garlic, and saute until tender – about 8-10 minutes.
Do not cook tomatoes in an aluminum pot, which will react with the acid and cause discoloration and a metallic flavor.
A food mill is a hand-cranked utensil that purees and strains foods. It consists of a round hopper, with a rotating paddle that forces foods through a perforated disc in the bottom. It is often quicker to process foods in a food mill than to use a food processor and separate strainer. Mills are especially handy with foods like tomatoes, which are time-consuming to skin for sauces and freezing. A food mill permits large quantities of tomatoes to be skinned and seeded in a short time.
Remove the skins and seeds from the food mill, and fill it once again with tomatoes. Repeat, until all the tomatoes have been processed.
Rinse the tomatoes under cold water. Remove the stem, if attached, and cut out the core with the tip of a sharp knife. Cut the tomatoes into quarters.
Place the food mill over a bowl or pot large enough to hold the tomatoes. Ladle or spoon tomatoes into the food mill until it is 2/3 full. Turn the crank to force the tomatoes through the disc, until nothing is left but the skins and seeds.
How to Make Homemade Tomato Sauce from Fresh Tomatoes – Using a Food Mill
FAQ
Can I put raw tomatoes through food mill?
Will a food mill remove tomato cores?
How do you remove seeds from tomatoes with a food mill?
Which food mill disc for tomato sauce?
Can you use a food mill for Tomatoes?
Using a food mill for tomatoes is great, but the only real drawback compared to buying prepared tomato sauce is that you have to do all of the work yourself. Here are the steps to using a food mill for tomatoes. Place the food mill over a medium saucepan for raw tomatoes and press the tomato purée through to strain out seeds and skins.
Can one eat too many tomatoes?
Eating too many tomatoes can cause skin discoloration, digestive troubles, body aches, and acid reflux. There is not a recommended number of tomatoes to eat per day, but it is important to include a variety of fruits and vegetables in your diet instead of relying on just one option like tomatoes.
How do you eat fresh tomatoes in a food mill?
You can create fresh purées to serve over pasta, use as a base for soups, or eat right out of the fridge with a spoon. Put the tomatoes in the food mill and pull the handle across them. If they resist too much, add a little bit of water to help them move through the holes in the bottom of the mill.
How do you make tomatoes in a food mill?
Place the food mill over a bowl or pot large enough to hold the tomatoes. Ladle or spoon tomatoes into the food mill until it is 2/3 full. Turn the crank to force the tomatoes through the disc, until nothing is left but the skins and seeds. Remove the skins and seeds from the food mill, and fill it once again with tomatoes.