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Equipment: Tomato Press

By Jennifer Armentrout, editor

July 7th, 2010

To make the tomato purée recipe in FC #106, you’ll need a tool to strain and separate the tomato pulp from the skins and seeds. A food mill does this well enough, but we especially love this Italian tomato press for how easily and speedily it gets the job done. With a food mill, you have to stop frequently to clean out the skins and seeds. The tomato press is designed to spit them out as you work. You load your tomatoes into the large hopper on top and turn the crank. Tomato purée pours from one chute, while the seeds and skins fall from another chute—no stopping required, except to empty the catch bowls as they quickly fill up.

There are several brands of tomato presses available, but we’re partial to this red plastic model from Rigamonti with its sturdy suction-cup base, nearly effortless crank action, and ease of assembly (once you get the hang of it). Cleaning is a little tedious—it must be handwashed—but the time you save on milling your tomatoes (or other soft vegetables and fruits) makes up for it.

posted in: Blogs, tomatoes
Comments (2)

baknbak writes: this tomato press does not live up to the hype. does not produce puree, produces soup.

how did this get the approval from fine cooking?

i wish i would have used before my time to send it back. i was moving and did was not able. Posted: 1:17 am on January 4th

baknbak writes: there was a recipe for the tomato puree sauce. an actual recipe #106. please, what happened to it i cannot find it anymore. please, help, becuse, this would mean i am losing it., no, really, there was an actual recipe. yes? no?

thanks,
karen Posted: 4:20 am on July 27th

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