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Talking about fresh tomato sauce in another thread...I have been growing tomatoes this summer and want to make some fresh sauce this weekend. I understand that the sauce is usually more bitter if you don't seed the tomatoes. Of course, one can cut them in half and squeeze out the seeds.<br><br>
Does anyone use a food mill or other contraption in their sauce making?
 

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I am a barbarian. I just chop 'em up and cook 'em, seeds, skins and all. This makes for a chunky, very rustic style sauce. But...<br><br>
I do have a food mill and it does a nice job of getting out skins and seeds... but it works best after the toms are cooked soft...<br><br>
I think to completely avoid the possibility of bitterness.. which I don't ever notice to be honest.... you would need to remove the seeds before cooking.
 

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I've got to agree with kama'aina mama. The seeds are the best part.<br><br>
Other than that, I think you'd cut them into quarters and then rinse them.
 
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