I never strain my applesauce. I cut the apples into chunks and leave them that way. For tomatoes, sieving them will remove the skins. If the skins don't bother you, skip it. Applebutter can be pureed if you want it smoother.
We just made gobs of applesauce and was the food mill a joy to use! We literally washed and quartered the apples, cooked them in dutch ovens for about 10 minutes with approximately one cup of water. After they cooled enough to handle, we ran them through the food mill and got gorgeous sauce. I do like chunky sauce and this didn't produce that but if you make a bunch this way, you could stir in some that's made a bit chunkier (with more labor intensive methods!). Have fun!
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