Yes that will work...was a time in my life we would go to a farm yearly, pick Roma tomatoes...about 5 bushels...go home and make bottles and bottles of sauce for year...I had a hand crank tomato strainer....DH attached his electric drill to it and I could strain the pulp from seeds/skin in no time........now....go to store and buy......our few garden tomatoes....I put in boiled water for few minutes....skins fall off...cut in half, squeeze out seeds, bag and freeze......phew! All those yrs of all that work!

Do you scald your tomatoes before peeling them?

Drop a whole tomato into boiling water for 15 to 20 seconds (you will need to experiment with the timing) - take the tomato out of the water and put it in cold water.

The skins peel off very easily this way.

If the skins don't come off easily, leave them in the water for a few seconds longer. If the top layer is mushy, leave them in the water for a few seconds less.

You can peel the tomatoes and then squeeze a lot of the seeds out - if you want, you can squeeze the juice and seeds in a jar and strain the liquid out. Sometimes they say to remove the seeds to get some of the extra liquid out and the sauce will be thicker.

I remove seeds from fresh tomatoes because I do not like the slime like substance around the seeds. If cooking I use canned products that do not include the seeds. If I end up with lots of seeds (whole canned tomatoes) then they go in the blender first.

I'm a grandma too and I used the Foley Food Mill (drs. orders) to grind up our son's food instead of buy Gerber's baby food in a jar. He said this was healthier and cheaper. So now, he is grown and I changed from baby food to doing tomatoes (I boil them, cut them in half, run them through the Mill and pour the juice into Miracle Whip jars and freeze it for sauce or soup (cream of). Also I make THE best apple sauce exactly the same way I do tomatoes except I cut and core the apples first - moosh 'em all up in the Foley and put them in plastic bowls (whatever) and freeze them. That is really good too. NO SUGAR!!!!!!!! I do it all the easy way. Have fun! Edie

I also use an immersion blender. It makes the BEST sauce and juice. When cooking the tomatoes, I don't add water - I add a can of tomato juice (Red Gold is best). Less water separation at the top and for sauce, it cooks down faster.

I've been making my own sauce for years and never take the skin off nor discard the seeds. I cook the sauce to the degree I want it then put it through my blender and voila', seeds and skins are chopped right into the sauce. I think this is a more healthy alternative to taking the skin off plus, I'm lazy. Time doing that is time taken way from my quilting :-)

Its also called a food mill. I have one and it works great. My set looks just like this one:

https://www.lehmans.com/p-3101-alumi...food-mill.aspx

I love my food mill. Once I go through the tomatoes with the immersion blender, making it into almost a sauce, I run it through the food mill and all that's left are the seeds and maybe a few stubborn skins.

Tomato seeds can be an irritant, very painful, for those who have intestinal difficulties.....along with cucumber seeds, nuts, etc.........

The seeds are bad for people who have Diverticulitis also. My mom had that before she passed last July.