Passata

[Bex]

Could someone please tell me the correct way to make Passata please as I love it and cook with it a lot.

Thank you!

[number 1 suspect]

Fry some onions in a large pan. How many you use depends on how much you like them. Chop and add as many toms as you can and bring to boil. Stir frequently. reduce heat and simmer until the mixture is starting to thicken. Put jars/bottles in oven (140degrees) for at least 30 min. this is to sterilise them.

Put mix through a passata machine (mincer with fine mesh outlet) and bottle whilst still hot. Allow to cool and then store.

My mother in law is from Sicily and this is how she makes hers. She adds other herbs/spices as required for whatever dish she is cooking.

There is another thread on here somewhere about this as well.

Good luck
No 1 Suspect

[Alice]

Hello Bex, I'm sure there are all kinds of ideas about passata but in it's purest form it is just pure tomato juice and pulp. |I make it by skinning the tomatoes (Cut a cross in the top of each tomato then plunge them into boiling water and peel the skin off) Put the skinned tomatoes into a seive and push them through to get rid of the seeds. The resultant liquid is Passata.Delicious but Quite a lot of work. And a lot of tomatoes required.I believe you can buy Passata making machines but I can only find them on USA sites. It will be interesting to read other peoples ideas.

[Bex]

Thanks both, I had heard of the machines but couldn't find anything on any of the websites in the uk, I don't fancy the postage costs from the US.

I will have to give it a go when I've grown my tomatoes as I am planning on growing a few varieties as I love toms.

[Lesley Jay]

You can buy a passata machine from Seeds Of Italy but I don't know if it will be any good. I am going to buy a mouli next year and try that. I roast the tomatoes with sea salt, black pepper. garlic and olive oil then put them through a sieve to make a thickened tomato base sauce.

[Nicos]

Here is one I'm thinking of buying

www.ascott.biz/item920.htm?

nearly bought a stainless steel one in Italy but it was heavy (Ryanair!!) and a long way to take it back if it was faulty!!

[Alice]

Thanks for the link there Nicos. Have made a note of it but not buying just now as tomatoes are finished and I have made my Passata by hand. Quite a lot of work.
Or maybe L J's Mouli idea is good.
Any grapes making Passata with a machine or Mouli, do let us know how well it works for you.
Searching through the site for previous info I came across Pigletwillie. We never hear anything these days. If your still with us Piglet, do say hello.

[number 1 suspect]

looked at the plactic one and decided it didnt seem robust enough. As we were there we picked one up and brought it back by car. Big steel clamp to hold it to the worktop. Will let people know if i drive down there again. Wont be for a year or so.