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Is that like one of these?
I remember my mom using one for the massive amount of canning she used to do when I was a kid.
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withered_preacher
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Oh yes, something similar to that.
As a child, below 10, being made to squish tomatoes. By both paternal and maternal aunts, both making me taste the raw material for flavour and consistency.
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I think the technical name is a chinois... and the round one is always called a mouli in French (not sure in English) but I only ever use it for spuds. Will have to give it a go for tomatoes now.
lynx
atz
Ah my stupidity, it is called amoulin always called them a mooli as I saw then in France. I was taught by aunt to use a wooden spoon and a metal sieve.
Also sorry am used to people using jared sauce and how much more flavoursome what you made is.