How to Use a Tomato Strainer

Tomato strainers separate the tomato pulp from the skin and seeds.

Making large quantities of tomato sauce can be time consuming and tedious. One of the biggest challenges to making tomato sauce or paste is removing the skin and seeds from the tomatoes. Using a tomato strainer to separate the pulp from the skin and seeds reduces the workload and significantly speeds up the process. Tomato strainers are available in both electric and hand-operated models.

Things You'll Need

• Large bowl
• Kitchen knife
• Cutting board

Instructions

1. Setup the tomato strainer on a kitchen counter or table. If you are using an electric model, plug it into an outlet. If the tomato strainer is designed to attach to the work surface, fit the "C" clamp over the counter or table edge, and tighten it securely. Place the bowl next to the area of the machine where the strained pulp filters out.

2. Clean the uncooked tomatoes by rinsing them under warm running water. If the tomatoes are still attached to the vine, pull off the vine or cut it off with a knife. Clean and prepare all of the tomatoes before you begin using the tomato strainer to avoid stopping once you start.

3. Load a few tomatoes into the machine's hopper and begin the straining process. If your tomato strainer is electric, turn the unit "on" and keep feeding the hopper as the strainer processes the tomatoes. If your unit is hand operated, load the hopper then begin cranking the handle. As the tomato supply runs low, add additional tomatoes to the hopper.

Tips & Warnings

• Stop to clean the skins and seeds from the catcher occasionally when processing a large amount of tomatoes.

References

• Food and Agriculture Organization: Preparation of the Fruit
• The Daily Eater: Stop the Tomato Press