So basically...Slow roast the toms for a couple of hours and leave over night in the stock pot.Then in the morning I use a food blender to whizz then passed through a sieve. I am toying with buying a Rigamonti 'Velox' or the master which is bigger as I know someone with one and they say it is so easy to do it.
Snap, that’s what I’m in the midst of doing, except they’re in the fridge, all 12lbs of them. They’re waiting to be blitzed & sieved or I might try out the passata maker machine I picked up in a charity shop a couple of months ago for £2.50 . The only difference is I will can mine to add to the pantry shelves
Started by shokkyy on Cooking, Storing and Preserving
Started by Sparkyrog on Cooking, Storing and Preserving
Started by Plot2B on Cooking, Storing and Preserving
Started by Elcie on Cooking, Storing and Preserving