I have lots of beautiful tomatoes, I also have a kitchen aid mixer with all the attachement, I've already canned lots of quartered tomatoes, but we only use so much of that, my kids don't like to be able to identify the veggies in their food, so I've put a bunch thru my strainer and it was the neatest thing, put them in there raw and not skinned, it spits out the seeds and skins into one bowl and the sauce into another, so I have about 3 qts of nice sauce, I put it in the fridge to separate and the water is on the bottom. I read a recipe long ago about how to do this and it called for a can of tomato paste so you didn't have to wait for all the water to cook down. Can't I just pour off the sauce and leave the water out? Or would it scorch upon cooking? Anyone have a recipe? I'm also going to make salsa and spaghetti sauce, but I've never done just sauce and thats what we use in our soups during winter. Do I need to add lemon juice or anything else, like salt? thanks for any help you can give me. Carol

-- Carol in Tx (cwaldrop@peoplescom.net), July 11, 2001

Answers

Carol,

Go to this URL and you'll find the information you need.

http://extension .usu.edu/coop/food/foodpub.htm

={(Oak)-

-- Live Oak (oneliveoak@yahoo.com), July 11, 2001.

Carol, please dont throw the clear juice on top away. It is cock-ful of vitamins and minerals. Makes a wonderful breakfast drink.

-- daffodyllady (daffodyllady@yahoo.com), July 12, 2001.

The url liveoak gave me is REALLY GREAT for any of you who'd like to look at it. Thanks Oak Carol

-- Carol in Tx (cwaldrop@peoplescom.net), July 12, 2001.