Tomato Passata

**selfraising** · 21-08-2010, 04:42 PM

I've just got one of those but haven't used it yet. Did you cook the tomatoes first?
I read somewhere that if you put the toms through a couple of times the liquid gets thicker. Let me know how you get on with it as I want to have a go soon too.

**Ruth M C** · 22-08-2010, 05:57 AM

No I didn't cook them first, just stood them in boiling water for 5 minutes to loosen the skins so they wouldn't squirt at me when they went through the machine. There were no instructions with the machine telling me to cook them beforehand. After putting the stuff in jars I then 'pasturised' it in my oven for 15 minutes - not convinced with the product. Fortunately I've got lots more toms ripening so if this lots doesn't work (but I hope it will) I may try again. Please let me know how you get along
KR
Ruth

**Two_Sheds** · 22-08-2010, 07:41 AM

I didn't know there was a machine.

I make mine the Zazen way: cook toms on a low oven heat, then liquidise

**zazen999** · 22-08-2010, 08:28 AM

Me too......

**selfraising** · 22-08-2010, 09:16 AM

Originally posted by Two_Sheds View Post

I didn't know there was a machine.

I make mine the Zazen way: cook toms on a low oven heat, then liquidise

Think its supposed to seperate the seeds and skin from the tomato and then you are left with the pulp

**selfraising** · 22-08-2010, 09:18 AM

Originally posted by Ruth M C View Post

No I didn't cook them first, just stood them in boiling water for 5 minutes to loosen the skins so they wouldn't squirt at me when they went through the machine. There were no instructions with the machine telling me to cook them beforehand. After putting the stuff in jars I then 'pasturised' it in my oven for 15 minutes - not convinced with the product. Fortunately I've got lots more toms ripening so if this lots doesn't work (but I hope it will) I may try again. Please let me know how you get along
KR
Ruth

There were some instructions on my box and it said to put the filled jars in a water bath but was wondering if I cook the pulp afterwards if it still needs to go in a water bath???

**taff** · 22-08-2010, 10:49 AM

you separate the seeds from the pulp, liquidise/chop or leave them as they are, boil well, jar up, then boil the jars....although my father assures me you don't have to do this bit as long as you've boiled the tomatoes well in the pan, just turn the jar upside down to achieve the seal.
Passata machines do the pulping/squishing for you, they don't actually make the finished product...

**northepaul** · 22-08-2010, 11:58 AM

I made some yesterday - used up all my not perfect toms (Mainly black Russians) garlic, chilli, olive oil. Roasted in the oven for ages on very low, then when nice and juicy I strained it the old fashioned way.

Lovely passata!

**FionaH** · 22-08-2010, 01:28 PM

I dont bother straining it. Roast toms with any other veg I have lying around, lots of garlic and olive oil, then blast with hand blender, simples

**northepaul** · 22-08-2010, 06:48 PM

I wish I didnt have to bother with it, but OH and DD wont eat tomato skins or "bits"!!

**selfraising** · 22-08-2010, 07:06 PM

Okay, I am probably being extremely thick but if the tomatoes are cooked and hot and going in hot sterelised jars would that not automatically form a seal as it does with chutney and the likes??

**binley100** · 22-08-2010, 07:30 PM

There's no vinegar in them which is what acts as a preservative in chutney etc ...so i would be a bit wary on their keeping ability. I've just made a load up and it'll be going in containers in the freezer.

**selfraising** · 22-08-2010, 09:20 PM

Originally posted by binley100 View Post

There's no vinegar in them which is what acts as a preservative in chutney etc ...so i would be a bit wary on their keeping ability. I've just made a load up and it'll be going in containers in the freezer.

Aaaagh now that makes sense

**taff** · 23-08-2010, 12:51 AM

Originally posted by binley100 View Post

There's no vinegar in them which is what acts as a preservative in chutney etc ...so i would be a bit wary on their keeping ability. I've just made a load up and it'll be going in containers in the freezer.

I've got some my parents made two years ago, by the boil it to death, stick in a jar, turn upside down, no extra boiling in a jar method. They're still fine. Depends on your level of trust

I trust my parents....well...as far as making passata is concerned anyway, maybe not for a lot of other things

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