Making passata

Ice · « **on:** September 08, 2008, 22:27 »

I have a glut of tomatoes and no space left in the freezer.

Does anyone have a good recipe for making passata? Also, what is the best way to bottle and store it?

Aunt Sally · « **Reply #1 on:** September 08, 2008, 22:30 »

Never tried it myself but it sounds like a good idea:

http://www.bbc.co.uk/food/recipes/database/tomatopassata_82384.shtml

SnooziSuzi · « **Reply #2 on:** September 08, 2008, 22:33 »

Thanks Aunty; I've bookmarked that one for when my Roma's are ready

Ice · « **Reply #3 on:** September 08, 2008, 22:39 »

Thanks. Doesn't sound too difficult.

Trillium · « **Reply #4 on:** September 09, 2008, 14:35 »

I never realized that what I've been making for years is called passata. I puree the cooked toms through a strainer attachment on my Kitchen Aid mixer, then put the sauce back into a clean pot. I add chopped up onions, carrots, parsley, bit of salt, and some spinach to the pot and let it all cook for a while. I like to use extra veg I have in the sauce while it's still available. When I think it's cooked long enough, I scoop out all the veg bits, then bottle and process the jars. My personal choice is a large pressure canner that holds 7 quart-sized jars. Water baths just don't kill off certain bacteria that give my tummy grief.

Passata Started by Plot2B on Cooking, Storing and Preserving	3 Replies 1915 Views	September 23, 2010, 19:04 by Aunt Sally
Passata Started by Sparkyrog on Cooking, Storing and Preserving	7 Replies 3810 Views	March 06, 2013, 15:26 by Trillium
Passata and oil Started by shokkyy on Cooking, Storing and Preserving	9 Replies 3344 Views	October 21, 2011, 17:21 by PeterP
When to use a tin of tomatoes -v- passata? Started by Elcie on Cooking, Storing and Preserving	3 Replies 41109 Views	October 04, 2010, 14:43 by TheSpartacat

Making passata

Trillium