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How to Process Tomatoes Easily

Right now it’s tomato season! And at the market near where I live, farmers are selling huge boxes of Italian plum tomatoes, which are used for making tomato sauce traditionally, among other things.

But if you’ve ever tried making your own marinara sauce, you know how painfully complicated the whole process can be, especially the part about peeling and deseeding the tomatoes.

I always thought that Italians peeled tomatoes by plunging them in hot water for a few seconds and then peeled them manually. After comes the annoying deseeding process.

You can, of course, make a marinara sauce without doing this, but it never results in the perfect, smooth tomato puree that we love.

But it turns out that the much simpler way to make marinara sauce is using a “food mill,” a little tool I discovered in Italy!

A “food mill” is a simple, manual tool for making purees and separating while leaving out the seeds and peels.

You can blend fruits and vegetables in a food processor or blender, but it doesn’t create the same type of “puree.”

A food mill essentially uses a blade to push your fruits or vegetables through holes of various sizes.

Most people use it to make marinara sauce from fresh tomatoes, which can then be used to make many amazing Italian vegetarian dishes.

But you can do a lot more with a food mill! I love to make a sort of healthy berry “Jam” with it.

People use it to make baby food.

You can also make mean applesauce with it. Or mashed potatoes!

There’s no peeling or deseeding involved, and it’s, of course, a tool you can use anywhere as it’s manual and doesn’t need any electricity.

I love my food mill and use it now to make many things. I’ll be using it this week to make tomato sauce!

Oxo makes the best one I have found for the price.

Check it out here:


Frederic Patenaude
Frederic Patenaude
Frederic Patenaude has been an important influence in the raw food and natural health movement since he started writing and publishing in 1998, first by being the editor of Just Eat an Apple magazine. He is the author of over 20 books, including The Raw Secrets, the Sunfood Cuisine and Raw Food Controversies. Since 2013 he’s been the Editor-in-Chief of Renegade Health.

Frederic loves to relentlessly debunk nutritional myths. He advocates a low-fat, plant-based diet and has had over 10 years of experience with raw vegan diets. He lives in Montreal, Canada.