Omega Juicer: The Best Tool for Homemade Tomato Sauce

The Omega Juicer efficiently extracts juice from tomatoes, making it ideal for creating smooth, flavorful tomato sauce with minimal pulp and maximum taste.

Making tomato sauce with an Omega juicer delivers smoother results than traditional methods while preserving nutrients. This guide reveals professional techniques for perfect sauce every time.

Why Omega Juicers Excel at Tomato Sauce

Omega’s slow masticating technology provides three key advantages for sauce making:

• Removes 95% of skins and seeds automatically
• Preserves lycopene and vitamins through cold processing
• Produces thicker pulp-free juice than centrifugal models

The Omega J8006 operates at just 80 RPM, preventing heat buildup that destroys nutrients in high-speed juicers.

Tomato Preparation Tips

1. Select ripe Roma or San Marzano tomatoes (less watery)
2. Remove stems and bad spots
3. Quarter larger tomatoes
4. Optional: Scoop out some seeds for thicker sauce

Step-by-Step Juicing Process

1. Initial Extraction

Run prepared tomatoes through the juicer using the standard juice screen. Expect:

Input	Output
10 lbs tomatoes	6-7 cups juice
20 lbs tomatoes	12-14 cups juice

2. Pulp Management

The dry pulp contains mostly skins and seeds. For maximum yield:

• Re-process moist pulp once
• Compost remaining dry pulp

3. Optional Straining

For ultra-smooth sauce:

1. Line a strainer with cheesecloth
2. Pour juice through to catch remaining seeds
3. Discard solids

Reducing the Juice to Sauce

Use a wide, heavy-bottomed pot for even heating:

• Simmer uncovered at medium-low heat
• Stir every 15 minutes
• Reduce by 50-60% (2-3 hours)

Pro tip: Add 1 tbsp lemon juice per pint for safe canning acidity.

Advanced Techniques

Flavor Enhancements

During reduction, consider adding:

• Fresh basil leaves
• Garlic cloves
• Onion halves (remove before canning)

Texture Options

For chunkier sauce:

1. Reserve 2 cups diced tomatoes
2. Add during last 30 minutes of reduction

Preservation Methods

Canning

Follow USDA guidelines:

• Process pints for 35 minutes
• Quarts for 40 minutes
• Altitude adjustments may apply

Freezing

For easier storage:

1. Cool sauce completely
2. Portion into freezer bags
3. Remove air and seal
4. Label with date

For restaurant-scale production, consider the best commercial juicer options that can handle larger tomato volumes.

Yield Comparisons

Different tomato varieties produce varying amounts of sauce:

Tomato Type	Juice Yield per 10 lbs	Final Sauce
Roma	7 cups	3 cups
Beefsteak	8 cups	3.5 cups
Cherry	6 cups	2.5 cups

According to Cookistry, the Omega 330 model produces excellent results with minimal waste when making tomato sauce.