[Yorkie]

Red tomatoes, mmm, that would be nice 

[Swing Swang]

@mumofstig - I'd echo what strangerachel does - roast them before you put them through the mouli - no need to skin them at all that way as all the pips and seeds will stay in the mouli.

Actually I very carefully drain off the clear fluid that comes out of the toms on roasting and reduce this to a fifth of its original volume and return it back to the pulp. That way the bulk of the pulp needs very little (if any) reducing and of course it doesn't need stirring to stop it sticking/spitting. Much more clear fluid comes out of the toms if they are pre frozen than if they are raw and it's almost better to pre-freeze the toms if doing it this way.

SS