Tomato Press: How to make your own Puréed Tomato Sauce
With September upon us, the tomato harvest is upon us. A most important part of the year for traditional Italian families, especially those that like to eat pasta 3 or 4 times a week…minimum. This is the time when families pick their own and purchase bushels and bushels of fresh locally grown tomatoes for making canned or bottle tomato sauce or salsa. The process involves half boiling tomato sauce and then running it through a tomato press over and over again, sometimes up to 4 times to squeeze out every last drop of liquid. I will digress on the process and will post the whole process on a more with detailed photos soon. The important part of today’s entry is the machinery, the tomato press. You can bet the farm that all italian families either have a commercial use tomato press at home or easy access to one.
Why is it cool: You can produce your own stores of tomato conserve which is easy to use and cook into a delicious tomato sauce. Cook time varies between 30 mins for lasagna to pizza sauce or 1 to 2 hours for a slow simmer, marinara sauce. (as the American’s call it)
Where can I get one: I would suggest going to a local kitchen supply shop and buying a heavy duty machine, they do the best job and last for a very long time, we’re on our second machine and the last one was used for minimum 10 years.
How much? Expect to pay a couple hundred bucks for the commercial one but the regular small “home use”
machines are way under $100.
Worthy / Not Worthy: For me it’s a must, not just worthy but necessary. Below you’ll see a photo of something more interesting, an ELECTRIC tomato press, because going through 5, 10, 15, 20 + bushels of tomatoes is kinda hard on the arm if you’re using a manual machine.