Hi All!

DW and I go through a lot of tomato sauce. With the canned stuff up close to $1/can, I'm thinking about making my own sauce again. But I quit after doing it once because I had to spend *so long* stirring the puree!

Working in a medical lab for a while, I got the idea of using a centrifuge to separate the pulp from the liquid, but haven't found one I'd put in my kitchen, even if I could trust it not to explode, which I don't. The recent cookbook with all the goofy recipes from Myhrvold et. al. uses such a centrifuge, so maybe my idea isn't so hare-brained after all. I ran across a site with centrifugal juicers, which leads to my question:

Has anyone used a centrifugal juicer to make tomato sauce by juicing the tomato, keeping the pulp, and tossing most of the water? This would cut the boiling time significantly... I think (hope?).

Methods? Products? What works? Or is a centrifugal juicer not going to do what I want?

Jonathan