Passata Maker

[Mikey]

I was in a pottery the other week chatting as you do with the potter, and we got onto the subject of making passata. At the moment it takes me an eternity as I skin and cook my tomatoes before freezing, he enlightened me on a passata machine please see a large version here in this short video. I've found some versions on amazon and ebay but, wondered if anyone had a recommendation for a good quality version which might last more than a year or two.

[roitelet]

I cook the tomatoes and the put them in a jelly bag to strain overnight the put them through a seive on my Kenwood mixer. Seems to work!

[Mikey]

Thanks roitelet, I don't have a kenwood, I was thinking of using my fruit strainer though to remove excess water.

[Earthgirl Jen]

Hi Mikey

How about a 'food mill' it's basically a sieve but with a handle and takes the hard work out of pushing the tomatoes through a sieve. Much quicker and cheaper than a Passata Maker... Just a thought x

[Bren In Pots]

I cook the tomatoes and the put them in a jelly bag to strain overnight the put them through a sieve on my Kenwood mixer. Seems to work!

roulette I do mine the same way, isn't that Kenwood sieve handy.

mikey i've found a couple of older threads for you to have a look at :-

https://www.growfruitandveg.co.uk/gr...ata_51502.html

https://www.growfruitandveg.co.uk/gr...sata_3206.html

https://www.growfruitandveg.co.uk/gr...ine_37447.html

[bazzaboy]

I think it depends on what sort of quantity you're contemplating, Mikey.... Having just watched your video (very Jamie!) and seen Greg Wallace on TV at a local factory producing quarter of a million jars of curry sauce a day, my annual processing of a few tomatoes seems somewhat meagre.... I use one of those red plastic Rigamonti jobs (worth reading the reviews on Amazon for the pluses and minuses), I've had it years so that's some testimony to it lasting (that said I only use it for passata....). I don't bottle/'can' it but freeze it in approx half-pint containers. I haven't used it this year yet, but you've inspired me to do so as some tomatoes beginning to get overripe, a job for tomorrow. I recall each year is a learning process of suction pad, finding right containers, prepping tomatoes, turning the handle at the optimum speed etc but once all that's in rhythm the produce is good, seeds and skin separated etc. If I can find the right CD I'll be OK!

[robbra]

I've looked at the passata makers and they aren't too pricey but what do you do with all the residue?
It seems very wasteful to lose so much , a bit like a juicer, so I'm going to use a blender as I won't mind a few bits of skin or seeds but ok if you've got hens to feed.
Rob

[Earthgirl Jen]

I've looked at the passata makers and they aren't too pricey but what do you do with all the residue?
It seems very wasteful to lose so much , a bit like a juicer, so I'm going to use a blender as I won't mind a few bits of skin or seeds but ok if you've got hens to feed.
Rob

Do you have dehydrator? After I've passed mine through the foodmill what's left skin and seeds (lots of flavour) goes into the dehydrator and I make tomato powder!

Fabulous thickener for soups, stews, bolognaise etc....

[bazzaboy]

After I've passed mine through the foodmill what's left skin and seeds (lots of flavour) goes into the dehydrator and I make tomato powder!

Fabulous thickener for soups, stews, bolognaise etc....

That's a cute idea, Earthgirl Jen, might try that, flavour rules! I have a couple of wormeries so all residue goes to them at the moment. I did some passata yesterday (see separate post on this thread) and also did some beetroot so today Worms Inc will end up with beetroot skins, roots and stumps + tomato residue... they'll think they're at the Ritz! But there isn't that much residue/waste anyway after using a passata maker (I put it through twice), residue makes up less than 10% of the original weight. I was probably using the "wrong" tomatoes inasmuch as they were quite watery so I reduced it before freezing, about 10lbs tomatoes (various) has ended up with less than 1lb residue and about 4lbs concentrated passata. Tastes good!

[bazzaboy]

I've looked at the passata makers and they aren't too pricey but what do you do with all the residue?
It seems very wasteful to lose so much , a bit like a juicer, so I'm going to use a blender as I won't mind a few bits of skin or seeds but ok if you've got hens to feed.
Rob

Hens or worms, robbra.... But you don't end up with that much residue if the passata machine is doing its job. The problem with the Rigamonti one I use isn't the residue as much as the naff suction fitting that has come about on several gadgets as the result of modern "flush" kitchen design (have modern designers solved that one yet? they tended to assume all modern kit was free-standing electric). Also the cleaning/re-assembling process particularly of the central spindle which has springs etc. My advice if you get one would be to take it to pieces and reassemble before using.... it's not difficult but you do have to get it back exactly as designed which is easier to learn when it's clean rather than full of tomato gunge....

[robbra]

Ah, thanks, so there is a use for the seeds and skin. I've not got a dehydrator so would a fan oven on cold do the same thing?
If I were to go for the passata maker does it grind the skin and seeds into pulp?
I'm driving to Portugal in October and last year I bought back many bottles from Pingo Noce, a supermarket, very much thicker and more flavour than you can get here for about 35p. It's also in a glass jar so recycling is better than cartons.
Rob

[AmateurOne]

I’ve done a load following this recipe https://www.bbcgoodfood.com/recipes/...tomato-passata

Result is delicious.

For containers I’ve used the plastic containers you get from Indian takeaways. Just dish wash them and can be reused multiple times.

Passata is then frozen until needed.

I also did a big batch of plum tomatoes, quartered and roasted with red onion, garlic and basil. Again delicious.

[robbra]

Hi Bazza,
It looks like my post jumped in from page 1 without me reading page 2. I'll have a look again at the makers if there isn't much waste and it can be dried as Jen says although my first try will be a blitz in the blender as I haven't got enough tomatoes this year as I want to eat some not blend them all. I'll see how it works out after reducing and it might be easier all round.
AmateurOne, I saw that recipe and it made me think to use a blender so I will try it. Mostly I'll do a plain passata with no additions until I use it .
Thanks for the advice, got me thinking of more than my 30 plants next year.
Rob

[Earthgirl Jen]

Ah, thanks, so there is a use for the seeds and skin. I've not got a dehydrator so would a fan oven on cold do the same thing?
If I were to go for the passata maker does it grind the skin and seeds into pulp?
I'm driving to Portugal in October and last year I bought back many bottles from Pingo Noce, a supermarket, very much thicker and more flavour than you can get here for about 35p. It's also in a glass jar so recycling is better than cartons.
Rob

robbra you can dry in an oven, my dehydrator says 125f or 52c for drying tomatoes and it can take anywhere between 8-12hrs for fresh sliced juicy toms. I think my pulp and seeds took 6hrs approx as most of the juice was gone.

The passata maker doesn't grind the skin and seeds, it separates them. I achieve the same affect with a 'food mill' only it takes a little longer.

Once the skin and seeds are dry ( you can feel it through your fingers) them blitz them in a herb chopper. Mines a mini chopper from Lidl a few years back and comes with a 'turbo' button for extra speed. And store in small quantities in airtight jars or tupperware in your cupboard.

I can guarantee that you won't need more than 20 plants, as long as you spread the varieties out.I planted 8 beefsteak this year and to be honest it's a bit much of one variety. Next year I will grow a few more different ones to add to the mix.

As for passata just like you, I like it just all tomato. Wash and chop a deep stock pot full of tomato, (chopping out any bad bits and hard core) Don't add water and cook over a medium heat until the toms are soft. I pass through a food mill and return to the pan and cook over a medium heat until the quantity is reduce by at least half, it can take a few hours and making sure the pot is deep and use a long handled spoon to stir, as reducing tomatoes and stirring occasionally reminds a little of stirring 'molten lava' ... lol...

The result is not quite tomato paste and not runny toms just a gorgeous thick passata.

[robbra]

Another thank you Jen,
I have seven watery Tigerella plants that I'll freeze as they ripen then do as above. I'll mix them with some Itallian plums and Cour di Bue. I know tomatoes lose some flavour being chilled or frozen but they are so bland I doubt it will make any difference and it should be interesting and a new experience.
Rob