What you do is a reduced kind of Sicily tomato sauce. The sauce you are cooking tastes better / richer, because the tomato water you took out is the majority of the acid. In the Sicily method you first cut the tomatoes and cook them for about 10 minutes. By this all that glibbery water in the tomatoes get liquid. Then you just sieve is all and dump all that water (or save it as you did). Depending on the kind of tomatoes this is about 35 to 50%, visible more than in your bucket. After that you Put it all trough a juicer. The result now is already a new experience. The sauce now after the juicer is much thicker than usual. Cook it down to your wanted thickness. Take a sample after every step to compare later. And then the last step, I never saw in any video. Put the finished sauce in a real fast blender. The blender will cut up all parts of the sauce and release an additional insane amount of taste. It was very surprising for me how much the blender improves the sauce. And the final tip: Grow 8 to 10 different kinds of tomatoes, preferable selected for different taste. Make the above sauce with all 10 kinds in it. That's not a game changer, that's a new world... Tip 2: Don't add to much to the above sauce. After the blender you have insane tomato taste, insane rich. The more seasoning you add, the more of the tomato taste you loose.
Hello, randomly got recommended this video. We were already doing something similar at our household with excess tomato juice, just that we use a big round sieve that has a fine ish mesh backwards, so the water accumulates in the "inner bowl" part of the sieve and we ladle it out while the tomato pure cooks, occasionally you move the sieve around the simmering pot to rudimentary stir the mix. Though this way you have cooked tomato juice. Hope this was enlightening.
People are incredible. They would go to extreme lengths to shorten something that already takes very little time, resulting in an enormous amount of time wasted. In the time it took you to have the tomato sauce dewatered, you could have cooked it. So you're shortening one process by extending all the other ones
I've noticed the same thing. Other varieties of tomatoes produce more liquid, but I think a sweeter taste when mixed in with the romas. What I do is put the tomato pulp in the refrigerator over night. The pulp sinks to the bottom and you can pour the juice off the top. Probably not practical with your quantity of tomatoes your processing.
Interesting never heard it worded as tomato gravy.. tomato crusher thsts not a meat grinder? Lol i was like well you could drink the tomato water lol add it to some beer or bloody Mary
