Passata

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Sparkyrog

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Passata
« on: February 27, 2013, 20:17 »
I cook therefore I grow

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Auntiemogs

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Re: Passata
« Reply #1 on: February 27, 2013, 20:25 »
I was lusting after one last year to add to my kitchen gadget collection Sparkyrog  ::), so I'll be interested in any replies you get too.

I will say, however, that the plum toms I grew last year (San Marzano 2) had such thin skin and few seeds that I just whizzed them up and the added texture was quite welcome in my pasta sauce.  :)
I would rather live in a world
where my life is surrounded by mystery
than live in a world so small that my mind could comprehend it...✿~ Harry Emerson Fosdick

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GrannieAnnie

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Re: Passata
« Reply #2 on: February 27, 2013, 22:54 »
I've had one for 2 or 3 years now.  I like it when I have loads of toms, but if I only have a lb say, I will just blitz the whole lot like auntiemogs said.

But I do use it for raw tomatoes.  It is good, but I usually put everything through it about 3 times to get as much pulp and juice out as possible.  I then bag the passata up in small bags and free it.  It is still very thin though the pulp.

I haven't yet tried roasting the tomatoes, then putting them through the passata machine when cold.  Think perhaps I should try that, although it doesn't say it in the instructions.

But I am still pleased I got it.  Another toy to play with!!   :lol: :lol:

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Val H

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Re: Passata
« Reply #3 on: February 27, 2013, 23:07 »
This is the one that I've got and find it great http://www.harrodhorticultural.com/search.html?q=Passata
Looks pretty much the same
Val
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Sparkyrog

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Re: Passata
« Reply #4 on: February 27, 2013, 23:25 »
Thanks it is now ordered  :D

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Trillium

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Re: Passata
« Reply #5 on: February 28, 2013, 03:05 »
I have a very similar unit that attaches to my Kitchen Aid mixer and I love it. I partly cook my toms in a large pot with a bit of water on the bottom so the toms are soft and then I run it through my machine. Makes it easier on the machine.

I have trouble digesting the seeds so this works out very well for me - 99% seed free.

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devonbarmygardener

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Re: Passata
« Reply #6 on: March 06, 2013, 15:23 »
The seeds are the bits that are supposed to make tomatoey sauces sour (so an Italian cook told me in Zakynthos last summer) so I'd quite like one of these passata machines or special sieves that separate the seeds from the pulp.

I ask for kitchen goods like these for 'you know what' and birthdays and never get them. Ben thinks it's bad to get kitchen utensils as presents! Even though I want them!  ???

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Trillium

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Re: Passata
« Reply #7 on: March 06, 2013, 15:26 »
Ask for money and then buy it yourself. They're worth the cost. The sieve part comes with the unit so no need to buy it separately. It also does a lovely job on applesauce if you partly cook the apples first.



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