That wonderful time of year has finally come: when our garden tomato production outstrips our consumption. It happened late this year, perhaps because we had a cool summer here in Northern California.
Anyway, on to my question. I have a lot of cherry tomatoes. A lot. I would like to make a sauce to freeze for the winter months, but don't want to deal with peeling and seeding every little tomato. A friend told me to use a food mill, so I bought one.
I cooked a large pot full of tomatoes with some garlic and red wine, until the tomatoes started to break down and liquify. I ran them through the food mill, and it worked great for the skins, but the seeds just passed through the little holes in the food mill disk. After a disastrous experiment with cheesecloth, I just ran the sauce through a wire strainer, and it worked out ok.
So, finally, here is my question: do they make food mills with disks that have holes small enough to catch tomato seeds? Should I return the one I bought and find one with smaller holes (on the internet)? Or am I doomed to a two-step straining process?
The two step process was not that bad, but if I can get the right tool to make it one step, I'd prefer that.