Squeezo is a very old name for the newer model Villaware or Roma food strainer. These use a very good design that incorpoates a spiral auger that pushes the juices through a fine holed screens and removes all traces of seeds and skins. No prepping needed, unless the tomatoes are really big, where you simply cut them in quarters. Its similar to a meat grinder, but its for most any food that has skins and/or seeds. I use it for red raspberry jam without seeds. The use of a finer hold berry screen is what gives me just the juices and soft pulp, and any seeds are pushed out the end of the conical sieves. They also make a shorter spiral for large grape seeds and a pumpkin screen or even a 3/16 inch hole salsa screen. These are extra attachments. If you were dong a LOT of tomatoes or othr things, also suggest the motor unit. I have one here and 'crank' out a bushel in about 10 minutes. The newer ones have a twist on strainer screen, while teholder models have two big wingnuts on each side of the screens. Of allthe models and improvements, the nerwer ones work better, leak less and are very easy to work. Here is a link that might be useful: Food strainer

Processing time seems awfully short on that one, especially considering the fat. Hi Robin. I'm not generally a fan of green tomato anything; to me most green tomato recipes reflect a kind of end-of-harvest-desperation. But here's a green tomato mincemeat that does pass muster. It's been called "sinful." Green Tomato, Apple & Pear Mincemeat Use completely green tomatoes; they should not show white, yellow or pinkish cheeks. A pint will fill an 8-inch pie. With the addition of diced fresh apple, some nuts, a few snipped dried apricots, a dollop of rum or brandy, it will fill a 9-inch pie. 3 quarts coarsely chopped completely green tomatoes, scrubbed and trimmed of stem scars 1 Tablespoon canning and pickling salt 1 1/2 quarts diced, peeled and cored firm, tart apples, the firmer the better 1 quart diced, peeled and cored firm, slightly underripe pears 2 1/2 cups dark seedless raisins Grated zest (no white pith) and chopped pulp of 1 large or 2 medium oranges Grated zest of 1 1/2 large lemons 1/2 cup cider vinegar 1/2 cup undiluted frozen apple juice concentrate, thawed 3 1/2 cups (packed) light brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 cup dark rum, preferably Jamaican 1. Stir chopped green tomatoes and salt together, then scrape into a colander and let drain for 2 hours. 2. Combine drained tomatoes with all other ingredients except the rum. Bring to a boil over medium-high heat. Lower heat and cook mincemeat, uncovered, stirring often, until thick enough to mound in a spoon. Stir often to prevent sticking at the end of cooking. 3. Stir in the rum and ladle boiling-hot inot hot, clean pint canning jars, leaving 1/2" headspace; remove air bubbles. Seal with two-piece canning lids and process BWB 30 minutes. This comes from Helen Witty's Fancy Pantry, one of the best (if not the best) preserving books ever. I increased the BWB time by 5 minutes to reflect currant standards. Carol

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Here is the Taste of Home recipe: Ingredients 2 cups water 4 chicken bouillon cubes 1 can (14-1/2 ounces) diced tomatoes 1/2 cup chopped celery 2 tablespoons chopped onion 2 medium fresh tomatoes, peeled and diced 1/4 cup butter, cubed 3 tablespoons all-purpose flour 2 cups half-and-half cream 1/3 to 1/2 cup sherry, optional Directions In a large saucepan, bring first five ingredients to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool. Puree mixture in a food processor or blender; set aside. In the same saucepan, saute fresh tomatoes in butter for 5 minutes. Stir in flour to make a smooth paste. Gradually add cream and stir over low heat until thickened. Stir in pureed mixture and sherry if desired. Yield: about 8 servings (2 quarts). Nutritional Facts 1 serving (1 cup) equals 169 calories, 12 g fat (8 g saturated fat), 46 mg cholesterol, 721 mg sodium, 9 g carbohydrate, 1 g fiber, 4 g protein.