Having wept over more than one failed food processor, I had a look around to find out what people have used historically to make a good purée. Here is the elegant 19th century solution.
It is a moulin (I have been assured by my Parisienne friend that in fact, it is not a mouli, but a moulin. Which makes sense, as the English call it a food mill.) equipped with three discs, allowing several passes to make the finest purée. Pips and skins are filtered back. It comes apart simply and washes up quickly. It is a pleasure to turn it, I adore it. So does Julia Child and you cannot argue with her. Look for a sturdy mill made entirely of stainless steel; I found this one in a little shop off Hastings & Clark in Vancouver.