Can't help with the Squeezo as I don't use one. I use a Victorio so 3 hours working on it and having to clean the screen 3x wouldn't happen for me. But I have discovered that the longer I pre-heat them to soften, the soupier they are, the faster the whole process goes. And I do include all the juice, not just the tomatoes, when putting them through it. It helps keep the screen flushed out.

Sure you may can any left over juice if you'd rather. Many do it for soup base. I just find that including the juice in the sauce to cook down improves the sauce flavor as it often includes all the additives and seasonings.

Dave

I just find that including the juice in the sauce to cook down improves the sauce flavor as it often includes all the additives and seasonings.

Thanks for the tip, Dave! It tasted really good and flavorful but I wasn’t sure which way to go. I didn’t know if I would just be adding more time to the cook-down process for not a considerable gain in flavor. I started the cook-down in my big electric roaster at 6 this morning...

When I started milling the tomatoes, I used juice and all. After the 3rd time cleaning the screen, I strained the remaining tomatoes, pulled the skins off and put them through with very little juice. I thought this went a little faster. It was certainly faster just straining the juice through a sieve, not trying to run it all throug the Squeezo. Plus my arm was gettin a wee bit tired of turning the crank by that time. Sounds like your Victorio does a better job. Could be the experience of the operator too. ;)