Passata (Tomato Paste)

28 Sep


Of all my kitchen garden preserves passata, or sieved tomatoes, is one of the most useful. I grow large numbers of tomatoes just so that I can bottle them for use all through the year. There are two ways to make passata and I thought I’d write about them here.

There are 3 Steps to making passata 

1. Clean and prepare tomatoes

2. Cook

3. Sieve or pass through a passata machine


CLEAN & PREPARE

Wash the tomatoes, cut off any bruises or bad bits and cut in half or into rough chunks.

COOKING METHODS
Boiling  Simply put tomatoes into a large pan with 1 tsp of salt per 500g and bring to the boil, simmer until the tomatoes are soft, about 15-30mins.

Baking Baking the tomatoes adds a deeper, sweeter flavour and reduces the liquid which makes a thicker stronger tasting passata. This is the best method for poorer flavoured tomatoes or those that are a little too watery. Cut the tomatoes in half and spread out on a large baking tray season generously well with sea salt and bake in a low oven for 1 hour.

SIEVING

There is a special machine for processing tomatoes to remove the skins and seeds called a passata machine.  I got myself one last year from Seeds of Italy and it really does make the job easier, particularly if you are processing large quantities.

Other wise you can use a sieve, a spoon and some elbow grease. Spoon batches of cooked tomatoes into the sieve, stir and press with the back of a spoon to push the pulp through the sieve, leaving the skin and seeds behind.

PRESERVE

The passata is now ready to use or preserve. My prefered method is to bottle while hot and heat process.

See How to Preserve by Heat Processing

If you don’t want to heat process you can also freeze the sieved paste in cartons or bags instead. I don’t do much of this anymore after an accident with our electricity supply and our freezer and I lost the entire years harvest. The old method of bottling and heat processing just seems more reliable to me.

See How to Preserve Tomatoes for other ways of preserving tomatoes. 

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One Response to “Passata (Tomato Paste)”

Trackbacks/Pingbacks

  1. Tomato & Chilli Salsa (Mexican) « Kitchen Garden Recipes - 15/03/2012

    […] has a rich thick consistency. Pour into sterilized jars and seal. Heat process for 15 minutes. See How to Make Passata for instructions on how to heat process in a hot water […]

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