Husband the garden grower purchased two six packs of tomatoes with these lovely names and heirloom quality. However, what ended up growing was cherry tomatoes and what I think are romas (bell or pear shaped, pithy flesh, smallish 2-3 inches). I believe what happened is one of the six packs was mismarked or someone had fun swapping sticks. The cherry toms we are eating in salads or lunch whatever, they are easy and pop into your mouth with a wonderful burst of flavor. The romas are pithy, lack luster, to small to can (i refuse to skin that size of tomatoe). So the gardener says, "What are we going to do with all these pear shaped tomatoes. Can't you make sauce?" Ugh! I have made sauce before without skinning and it is time consuming and so not worth it, until now. He brings in a tub of these Roma style tomatoes, a tub is over 6 quarts as that is what size my crock is and it filled it to the brim, with mashing needed. So anyway I wash, clean and cut in half all these smallish tomatoes ugh...I then put them in my crockpot (6 quart I believe, it's a big one) mashed them down some so the lid would seal and set it to low. I let them cook all night, this morning I unplugged and let them cool. After cooling for about an hour or so, I ran them through my seive (cone shapped with a pestle) this eliminated all the skins and almost all of the seeds. I then poured this beautiful tomatoe sauce back into the crock set the crock to high and have left the lid off so evaporation will help thicken. I plan on letting it cook down atleast to halfway. I will report back when finished for the final rating. But, right now this is rating pretty high for ease and texture (maybe doing this with the overabundance of cherry tomatoes also). This was so easy! So much easier than using the stove.I have to share this tomatoe project
Moderator: Axe
I have to share this tomatoe project
Okay this may get wordy as i want to share the whole experience Husband the garden grower purchased two six packs of tomatoes with these lovely names and heirloom quality. However, what ended up growing was cherry tomatoes and what I think are romas (bell or pear shaped, pithy flesh, smallish 2-3 inches). I believe what happened is one of the six packs was mismarked or someone had fun swapping sticks. The cherry toms we are eating in salads or lunch whatever, they are easy and pop into your mouth with a wonderful burst of flavor. The romas are pithy, lack luster, to small to can (i refuse to skin that size of tomatoe). So the gardener says, "What are we going to do with all these pear shaped tomatoes. Can't you make sauce?" Ugh! I have made sauce before without skinning and it is time consuming and so not worth it, until now. He brings in a tub of these Roma style tomatoes, a tub is over 6 quarts as that is what size my crock is and it filled it to the brim, with mashing needed. So anyway I wash, clean and cut in half all these smallish tomatoes ugh...I then put them in my crockpot (6 quart I believe, it's a big one) mashed them down some so the lid would seal and set it to low. I let them cook all night, this morning I unplugged and let them cool. After cooling for about an hour or so, I ran them through my seive (cone shapped with a pestle) this eliminated all the skins and almost all of the seeds. I then poured this beautiful tomatoe sauce back into the crock set the crock to high and have left the lid off so evaporation will help thicken. I plan on letting it cook down atleast to halfway. I will report back when finished for the final rating. But, right now this is rating pretty high for ease and texture (maybe doing this with the overabundance of cherry tomatoes also). This was so easy! So much easier than using the stove.
Husband the garden grower purchased two six packs of tomatoes with these lovely names and heirloom quality. However, what ended up growing was cherry tomatoes and what I think are romas (bell or pear shaped, pithy flesh, smallish 2-3 inches). I believe what happened is one of the six packs was mismarked or someone had fun swapping sticks. The cherry toms we are eating in salads or lunch whatever, they are easy and pop into your mouth with a wonderful burst of flavor. The romas are pithy, lack luster, to small to can (i refuse to skin that size of tomatoe). So the gardener says, "What are we going to do with all these pear shaped tomatoes. Can't you make sauce?" Ugh! I have made sauce before without skinning and it is time consuming and so not worth it, until now. He brings in a tub of these Roma style tomatoes, a tub is over 6 quarts as that is what size my crock is and it filled it to the brim, with mashing needed. So anyway I wash, clean and cut in half all these smallish tomatoes ugh...I then put them in my crockpot (6 quart I believe, it's a big one) mashed them down some so the lid would seal and set it to low. I let them cook all night, this morning I unplugged and let them cool. After cooling for about an hour or so, I ran them through my seive (cone shapped with a pestle) this eliminated all the skins and almost all of the seeds. I then poured this beautiful tomatoe sauce back into the crock set the crock to high and have left the lid off so evaporation will help thicken. I plan on letting it cook down atleast to halfway. I will report back when finished for the final rating. But, right now this is rating pretty high for ease and texture (maybe doing this with the overabundance of cherry tomatoes also). This was so easy! So much easier than using the stove.
Re: I have to share this tomatoe project
This turned out wonderfully. The overnight cooked the tomatoes enough that running them through the sieve removed seeds and skins. Let it cook all day the level went down about 2 inches. I would like more but it's enough for tomatoe sauce. I did not add any spices as I want just plain tom sauce. I will do this again as it was easy and not at all time consuming and I did not have to baby sit a pot on the stove.
Re: I have to share this tomatoe project
Why don't you post that as a recipe?
Incidentally, did you know that you can freeze small tomatoes for cooking? I just pop them into a freezer bag. When I want to use some in a sauce or stew i just grab a handful and toss them in frozen.
Incidentally, did you know that you can freeze small tomatoes for cooking? I just pop them into a freezer bag. When I want to use some in a sauce or stew i just grab a handful and toss them in frozen.