Tomato Passata

[lottie dolly]

tried it last year,boil,jar,seal,result was a few got mould just on the top,was not aware of tipping the jars upside down to seal,plan on having another go,using the oven roast,turbofoot,jar and oven,THEN put lid on and upturn,WELL somethings got to work,I have done some beans,and beetroot into sealed jars,so far great,i packed the prepared beans in the jar,filled up with water & a pinch of saltpop into oven,just top up with boiling water as it reduces,pop lid on whilst is still bubbling,job done,beetroot,precook,then pack into already warm jars as for jam,sliced,or baby ones,do this while still hot,and pour boiling water over,return to oven,proceed as with the beans,am trying this because i LOVE beetroot,and hate vinegar,it also means we can take a jar of home produce out instead of a tin,when you not got access to the freezer,only time will tell,

[winstonwobble]

must say i always freeze mine just to make sure

[taff]

I was just thinking ruth, for mine, I've had a few odds and sods tomatoes so far, so I boiled them up in a pan, let them cool, then put them through this thing
http://www.almiobazar.it/catalogo/cu...sa-Verdure.jpg

I didn't skin or de-seed them, and it made a fairly thick and gloopy sauce after being passed through with hardly any waste to speak of, that I re-boiled....
Jusat wondering, what kind of passata machine have you got?

[SarzWix]

You need to be really careful preserving things in jars without processing them properly, folks. Technically, tomatoes on their own are just high enough in acid to prevent the development of botulism but if there is any doubt, you should add either citric acid or a spoonful of lemon juice or vinegar per jar. And do investigate 'the water bath method' which is the traditional way of preserving tomatoes in jars - there's generally a reason for things becoming 'traditional' and it's usually because people don't die or get ill when you do it that way

[selfraising]

Have now tried out my passata machine. Not as messy as I thought it was going to be but took precautions by putting plastic sheeting outside on my patio table and doing the whole thing outside. Managed to get just under 3 pints of tomato pulp which I'm just cooking to reduce a bit. Have decided to freeze it based on the comments about botulism etc.

[valmarg]

We have what I call 'a tomato squisher'. We bought it from Lakeland several years ago. Having seen Hugh F-W us it in one of his early programmes from River Cottage, and it was reduced, decided to buy it. It ranks in the category 'best buy'.

We use it to use up the overripe, slightly damaged (just trim up) too small tomatoes. We don't cook them. Basically its an old mincer, but with a screen attachment which takes the skin and seeds out, and the pure tomato juice goes down a chute (?shute) into a basin. You can get more juice by passing the skin and pips through again.

We boil it up to reduce it down, but for freezing we make it into sauces. We make it into a sauce to go with spaghetti, as a base sauce for pizza, and many more.

I always cut the tomatoes up before passing though the machine, as if you leave them whole, they can burst, and you can end up with tomato on the ceiling.

valmarg

[westcote]

Pass the pulp through a fine sieve pushing it through with a wooden spoon. I've been doing this for years, it alweays works, giving a good thick sauce. Nev

[OllieMartin]

I've got one of these:


Takes a bit of elbow grease, and you have to chop the toms up fairly small, but it produces pretty good results; no skins, as much or little pulp as you want.

[Bren In Pots]

I've been thinking of getting for one of those Ollie, its looks easier to use than the potato ricer I've been using.

[jencooks]

passata

Hi Ruth
To make good passata you need to grow a variety like san marazano a dry pulpy tom. Are you using the lakeland tomato master? It gets better as you get more experienced-I put a large plastic lid over the top of the hopper to stop splashes. Also an interested granddaughter to turn the handle helps!
If your juice is very watery you have 2 choices,1 let it sit and then pour off the water or 2 put in wide pan (wok works well) and boil like blazes until only a thick paste is left.
Of course it depends how you intend to use the toms. If you're putting it into soups,stews and curries for example it doesn't matter if it's watery, the excess will boil off. If you're intending to use it in a pasta sauce then you will need to use one of the 2 methods described. Whatever you do it WILL taste so much better than anything you can buy and it freezes beautifully!

[valmarg]

I've got one of these:


Takes a bit of elbow grease, and you have to chop the toms up fairly small, but it produces pretty good results; no skins, as much or little pulp as you want.

Yes, got one of those. Mouli legumes,to give it its posh name. Absolutely brilliant. Have had it for years.

valmarg