Kitchen Garden Forum

I keep seeing references to passata for tomatoes. I have made so much soup, sauce and splodge (splodge is what I make out of anything to hand to go with the tomatoes and freeze it to use as a pasta sauce). I would like to try something different. Does anyone have a recipe I could follow or is it just pureed tomatoes?
thanks

As far as I am aware it is skinless, deseeded tomatoes that are pureed. However, this isn't easy with out a passata machine so I've just whacked my tomatoes into my food processor and blitzed them until they LOOK like passata, then frozen in small tubs. I know it's not perfect but it will have to do for this year.

Yep - Chantals's right (as usual ), but you can also do another modified version by baking your tomatoes in some olive oil, then blitz them. You can then choose between freezing the puree or bottling it. If you do the latter, bottle whilst hot into hot, sterilised jars, as you would jam. For variety, you can add onions/peppers/garlic/herbs/chillis at the baking stage.

Ha ha, very funny Tigger.

I like your idea of roasting and then bottling but what acts as the preservative? Do they absorb enough oil during the baking?

I think the natural acidity of the toms helps them keep. Though I have heard of people adding some citric acid as well.

I bottle the passata hot and then cover in water and boil for 20 mins or so to finish the process off, so far so good.




Jerry

Thanks Jerry. From whom do you buy your jars?

I got both the machine and the jars from Ascott Smallholding Supplies:

http://www.ascott.biz/

Jerry

Thanks Jerry, another of your fabulous web links!

Can I use kilner type jars for this job? If so, is it necessary to totally cover them and boil for 20 minutes? I'm worried about the rubber seal.

I bought one of those passata machines from Seeds of Italy, and it has been wonderful. Coincidentally (sp?) I make my passata almost the same way you do, Jerry, (except I bottle it hot, then put in the oven at 150 deg C for 20-30 minutes instead of the waterbath method), and it looks identical! what a splendid orange colour yum yum yum

Thanks Jerry for a great link. What sweet little jars!
Whats your worry about the rubber seal Chantel?
The jar should be watertight when closed. Do you have a recipe for bottling fruit?

I was more worried about boiling the seal for 20 minutes, will this be OK?

When you say kilner do you mean these types:




I use these too and they are fine in the water bath for finishing.

Jerry

Yes, thank you yet again Jerry.

Chantal, I can not believe you did not comment on Jerry's built in jar labelling.

Just put the water up to the necks of the jars rather than fully cover them.