Ninjabut, Maybe an investment of a food strainer would speed things up quite a lot. These require no pre-prepping of tomatoes. You simply place them whole or cut up in big chunks, and out comes a nice sauce, with all seeds and skins out the waste end. There is also a salsa screen for this machine that gives a nice minced texture and still takes out most seeds and all skins. These can handle a bushel in less than an hour in most cases. Check out the food strainers Villaware/Roma/Weston, or others etc. I don't like watery sauces, so I take the extra few seconds to cut them open, and dig out the watery liquid and some seeds. Then they get put through the food strainer and a thicker sauce comes out.

Great idea about the carrots. When I first started juicing I couldn't believe how sweet and unusual carrot juice was. I frappe those suckers in a blender now and enjoy the pulp also. I often add Tabasco or other hot sauce to it. So, I already have an idea how fine of an addition carrots will be. Gonna make a fine Louisiana hot sauce! I may have to rely on a little vinegar for PH control. I am sure the totally "fermented" way is probably the most delicious way but, is too time-consuming.

Shouldn't be a problem. You'll have to play around with the ratios of other ingredients, though, since a dried chile is so much more intense in flavor and heat. There's all kinds of salsas/sauces made with dried chiles in Mexican food. the process normally requires that the WHOLE chiles are toasted, then reconstituted with boiling water for 30 minutes, then blitzed in the blender with some of the water. I don't see any reason why powder can't be used similarly. Kevin

Hey Joe watta ya know: I thought I was the only one who made a little fuss over Pizza Sauce. You do pretty good too !!!!! Might as well put in my recipe AGAIN. Don't know if anyone will try it ??? Might be good !!! Lou Pizza Sauce and Spaghetti Sauce ( Gravy ) You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso, Chento Pizza Sauce 1 Large can of Tomato Puree and Crushed Tomatoes I use Powdered Spices now, and get the same results 1 level teaspoon Garlic pwd. (add more later to taste) 1 tablespn. of onion powder. 1 teasp. Salt. 3 teasp. Sugar ( add more if it tastes too acidy ). An Italian pinch of pwd.cloves. 3/4 teasp. Oregano ( or to taste ) it is strong. 1 teaspoon of Parsley, 1/2 teasp. basil. 1/4 teasp. black pepper. ½ teaspoon + of ( Chicken flavored Soup Base ) Large handful of Parmasan Cheese, when done , after 1/2 hour. Continue for Spaghetti Sauce This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste and water to thin a little , if it is too thick it will burn easily. It will thicken as it cooks. ½ cup of fine chopped Onion. And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir ALSO !!! season to your own taste. Add more or less of what you like.