Chicken girl 15
Songster
I HAVE ONE OF THOSE!!! I love it for all sauces.If you want to skip the scalding and leaving them in the fridge to remove peel and water, you can just put them in the freezer overnight and thaw them out the next day...the peels will slip right off and the water can be poured off the tomatoes before you slip the skins. I just core, cut them open and remove the seeds that I can with my hands, give a shake to remove any clinging and place those pieces in the Ninga blender and pulse it...I don't even bother to remove skins any longer. I used to have a good strainer and pestle/canning sieve but got rid of it years ago when I was thinking I was leaving the country for awhile, so sold all my canning supplies. Now I'm wishing I had that old set back....it was an antique. Looked like this....and worked wonders for tomatoes, apple sauce, and all manner of things that need the seeds strained out and clumps mashed.![]()