Rösle Food Mill
I tried out the Rösle food mill for the first time today. In fact, it was my first time using a food mill – ever! The instruction manual was pretty straightforward and I didn’t have any real problems. I just had to figure out that there was a spring on the food mill handle and it had to lock from underneath the hooks. (It took all of about 2 minutes for me to figure it out).
For my trial run, I made a roasted tomato soup. It was great that the food mill separated all the skin and seeds from the tomato, and all that was left was smooth tomato puree. Considering all the talk about BPA (bisphenol A) in tomato can products, this puts your mind at ease in terms of just being able to use pure, unadulterated tomatoes. I used organic tomatoes so felt really great about the tomato soup I made. I just roasted the tomatoes for a short time to concentrate the flavors. I didn’t even feel the need to add much seasoning.
This Rösle food mill would be wonderful for parents of babies transitioning to solid foods, because they can puree foods like potatoes and zucchini without separating the skin first – the food mill does that for you!
Overall, I like this product. I usually value quickness and efficiency in my cooking, so I wasn’t keen on the fact that this took a little longer than a food processor and had a lot of parts to wash — I’m also a little limited in storage space. However, for a recipe like tomato soup, this food mill was the ideal tool. A food processor would have included the seeds and skin, while the Rösle food mill gave me a perfectly smooth finished product., Maybe on a day when I have spare some time, I’ll make a few batches of summery fresh tomato puree and stick them in the freezer — they’ll come in handy, no doubt!
Roasted Tomato Soup
Recipe by Tram Le, MS, RD
Makes 2 cups (serves 1 to 2)
1½ pounds organic Roma tomatoes
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon sugar
¼ teaspoon balsamic vinegar
Basil leaves, chiffonade, for garnish
Freshly cracked black pepper, to taste
- Preheat oven to 425°F.
- Halve the tomatoes and toss in olive oil. Place, cut sides facing up, on a rimmed baking pan lined with a Silpat or foil. Sprinkle salt over the tomatoes, and roast for 30 minutes, until tomatoes are lightly browned.
- Place the tomatoes, 2 halves at a time, in the food mill over a pot that can hold 2 cups of liquid. Run the tomatoes in the food mill, and discard the skins and seeds.
- Reheat the tomato puree over medium heat, and add sugar and balsamic vinegar. Add salt if desired.
- Serve with basil leaves and freshly cracked black pepper.