In the last month there have been two very good discussions about Roma, Victorio and KitchenAid strainers -- and their comparative good qualities. It's an easy search for you, but if you have trouble searching, just scroll down into mid-late September.

I make Roasted Red Pepper spread -- and all I do, after I roast and remove the skin from the peppers -- is use my handheld "stick blender" in the pot with the peppers and other roasted vegetables. Quick, easy, no additional equipment to use or pots to wash. Since you mentioned Roasted Red Peppers especially, you might want to check it out.

This kitchen gadget is useful whenever I'm making jams or pureeing soups, and other cooking chores.

The link here will show you which gadget I'm speaking of, if you don't know.

Here is a link that might be useful: Stick Blenders, aka Immersion Blenders

Kathy....I've read most all of the discussions on food strainers, and have never seen anything said about processing roasted tomatoes. That's why I posted the question. Thanks for trying to help! However, my question was about roasted tomatoes, not peppers. I need something that will take out the seeds and skins, although, after roasting, the skins would be easy to pull off, there are still the seeds to deal with. I remove most of them before placing in the pan, but a few sneak through, and I don't want them in my finished sauce. So an immersion blender really wouldn't serve my needs.
Since you mentioned the roasted red pepper spread, I've seen that recipe here and in the Ball Blue Book, and it sounds sooooo good. I would like to make it sometime, but wonder how you use the finished product?

So....anyone out there use the Kitchen Aid strainer on roasted tomatoes? Please help!!!

It is the lack of liquid that is causing the problem for you. It's putting the cart before the horse. ;) The mills aren't intended for processing such dry foods - "dry" being relative - and are dependent on the lubrication of the liquid in the food.

I don't have the KA so can't tell you if it would work any better but my guess would be that it wouldn't as you'd still have the lack of liquid "lubricant". More power can only compensate for the lack of liquid to a small degree.

So consider a different approach. (1) Process the tomatoes first and THEN roast the sauce produced as many of us do. Or (2) do as you have been - remove most of the seeds, roast, remove skins, and then blend or food processor the remains into sauce. You will have a few seeds and some bits of skin in the sauce but if you then run the sauce through the Villaware it will remove more of them.

Dave

Thanks, Dave, I had never thought of roasting the sauce...that just may be my answer. And by the way, I've always wanted to tell you how much I enjoy your posts, and appreciate you sharing all the knowledge you have. Thanks, and keep up the good work!!

louster,

I'm wondering if it might be because the skins have gotten so soft once the toms are roasted that they almost go through the strainer? I have a Foley type myself so can't comment on your specific question, but I would be inclined to suggest you remove the skins first, with the old boiling-water-dip method, then roast. (I never worry about removing seeds, but if you want to do so I guess you'd need to do that first, too.) Then you wouldn't need to strain at all.

In fact, it's quite possible that if you roast the toms long enough even with the skins ON you won't need to strain them but could just use an immersion blender like Kathy shows --- have you tried that? I'm wondring if the roasting might soften & break down the skins enough
that there's no reason to take 'em out.

(I'm thinking of the wonderful "end-of-garden" roasted veggie stuff that carol posted here a couple years back, in which the writer says not to bother peeling the tomatoes if they are cherry ones. I'll post the recipe here because I know if I mention it, SOMOENE will ask for it! ;-0 )

Anyway, good luck!

Z

[READINGLADY POSTED:]

I just made my second triple batch of this roasted tomato recipe and had such good luck with it I had to share. I did add some banana peppers in addition to the bells called for and reduced the olive oil to 1/2 cup total for a triple batch. I also used 4 tablespoons capers for the triple. I'm not generally enthralled with capers but they "melted" into the whole and were very successful. I also used Kalamata olives because that was the jar that was open. I'm thinking some feta stirred in when serving would be a nice addition. Or Bruschetta with this paste topped with some fresh-grated Parmesan.
I cooked this down considerably, so with a triple batch I got a yield of 10 cups from two big roasting pans. This is wonderful even with mature late corn. A great way to use up the "end of the garden."
The recipe comes from Jan Roberts-Dominguez, a master food preserver and seasonal preserving columnist for "The Oregonian."
Roasted Tomatoes, Peppers, Corn and Capers
Makes 4 to 5 cups roasted vegetable sauce
With its silky texture and summery fragrance, this is one of the most pleasurable dishes to make. And it freezes beautifully. The roasting melds everything together, transforms the flavors, and yields juices so delicious they invite dunking with chunks of grilled French bread -- the perfect summer appetizer. It's also great served cold as a little salad, as a tasty filling for a sandwich or frittata, or cozied up next to a grilled chicken.
About 2 pounds tomatoes, peeled if desired (see note)
 About 1/3 cup extra-virgin olive oil (divided)
 4large bell peppers (red, orange and yellow), cut into 1-inch chunks
 1Walla Walla Sweet onion, halved and cut into 1-inch chunks
 Fresh-cut kernels from 2 ears of corn
 12nicoise olives, pitted and coarsely chopped
 6sprigs Italian (flat-leaf) parsley
 12large basil leaves, minced
 4large cloves garlic, chopped
 2tablespoons capers, rinsed
 Salt and freshly ground pepper to taste
Preheat oven to 375 to 450 degrees (the hotter the oven, the shorter the roasting time).
If using cherry tomatoes, simply remove the stems and halve each one. Halve or quarter other varieties. Drizzle about 2 tablespoons of the oil in the bottom of a large roasting pan, jellyroll pan or any baking sheet with sides. Add the tomatoes, peppers, onion, corn, olives, parsley, basil, garlic and capers. You can crowd the vegetables together, but don't go beyond a single layer. Drizzle on the rest of the olive oil, then sprinkle with salt and pepper to taste.
Roast until the tomatoes' skins turn golden (if unpeeled). Depending on your oven temperature, this will take anywhere from 20 minutes to about 11/2 hours. When done, the tomatoes and peppers will have collapsed and darkened beautifully. Alternatively, you can roast the vegetables over indirect heat on a medium to medium-hot grill (see note), with the lid on.
Remove the roasting pan from the oven or grill and let the vegetables cool. With a metal spatula or wide, flat-sided wooden spatula, stir and scrape the cooled mixture to dissolve all of the cooked-on bits of food. To freeze, ladle the sauce into freezer containers, leaving about 1-inch head space. Let cool completely, then attach lids and freeze.
Note: To peel tomatoes (don't peel cherry variety), cut a shallow X in the bottom of each tomato. Plunge them into boiling water for 30 seconds. Remove immediately and plunge into cold water. Skins should slip off easily. Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 seconds for medium; 3 seconds for medium-hot.
-- From Jan Roberts-Dominguez

I use my Kitchen Aid with roasted tomatoes and it works great!

Zabby, that recipe sounds wonderful. I am saving that one and trying it next year for sure. The skins do get really loose and would probably slip off after roasting, but I don't bother, since I'm putting it through the food mill anyway. I guess it would be worth a try, and see if it's better. If not, I could go the immersion blender route, or splurge and get a Kitchen Aid strainer, since swc1950 says it works for her. Thank you for sharing, swc!!! Now I have a tentative plan for next year. I knew if I posted something here, I'd end up with a lot of good ideas. Many thanks to everyone!