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Food Mill vs. China Cap/Chinoise for Tomato Sauce?

sherrib | Jan 16, 201110:32 AM

I make my own chicken stock all the time. I've also recently become obsessed with making my own tomato sauce. I figured a China Cap (aka Chinoise) would be a good choice for both (straining stock and pureeing tomatoes). For now, I've been using a sieve for straining the stock and tomatoes for sauce. I'm ready to invest. I'm just not sure if a food mill would be better suited for the tomato sauce (since it's been winter, I've been roasting the tomatoes first, then peeling and seeding them by gloved hand over the sieve - taking the flesh and putting in a separate bowl to break apart by hand later - a little cumbersome). I suppose during the summer, when tomatoes are riper and sweeter, I'll probably just blanche the tomatoes, peel and seed them, then throw them into a food processor (haven't done this yet, so I don't know how I would like it). For the tomato sauce, which would be easier/better, the food mill or china cap? I've never used either tool. Any suggestions? (Maybe even the food processor is the best way to go, I'm not sure - any and all suggestions very welcome!)

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