By: Sara Grazia
Passata, Salsa, Tomato Sauce
Its tomato time!
For decades, passata (commonly known as tomato sauce) has been produced in homes all around the world. Some people grow their own fruit, while others scamper around markets trying to find the ripest tomatoes for this year’s batch of passata making.
Nothing you buy in your local supermarket can compare to the freshest flavours of ripened fruit, squeezed of every last bit of pulp, no added preservatives, just a full natural flavour.
Make litres or simply a small amount for yourself. Get your neighbours involved, invite a few friends or family around to help (there will be dishes to clean) and enjoy the Italian experience.
Tomatoes are in season for only a short time, but your passata can last you the entire year if made properly – without adding any preservatives!
Best of all, making your own passata is really easy to do. It’s so simple that we’ve written out the method for you. Should you forget halfway through the process, you can just pop back here and pick up from where you left off.
Making Tomato Passata
Before you get to the good stuff, you need to prepare a few things:
- Firstly sterilise all your equipment including the jars or bottles you are planning to fill
- When the jars have cooled and dried, put a couple of basil leaves in each and leave until you’re ready to fill
And now for the fun stuff!
- Start with a good ripe tomato – Roma tomatoes are best
- Cut off any rotten bits
- Put the tomato into a pot and bring to the boil - Leave to simmer until the skin starts to fall away
- Drain the fruit into a clean and sterile container or bucket
- Put the softened tomatoes into the tomato machine and start turning the handle
At this point, it’s best to have a container ready to catch all your fresh pulp (it’s often best to use a pot as it will save on the washing up later on) and another at the rear of the machine to catch all the seeds and skin.
- Keep filling the tomato machine until all the fruit has gone through the machine
- Before you throw the skins away put them back through the machine (you can usually do this 2-3 times before there is nothing left to extract)
Once you have extracted all the juice and pulp, it’s time to put the passata onto the stove and reduce it to the desired consistency.
- Simmer on a low heat - add a sprinkling of salt (to taste) for seasoning
- You can also add other ingredients to your passata at this point, finely chopped garlic, herbs, or whatever you like
- Let the passata cool and then funnel into your jars or bottles
- Put the caps on your bottles / jars and place in a pot of water and bring to a steady simmer
- Allow the bottles and jars to simmer for approximately 20-30 minutes
- Remove the bottles / jars from the pot and leave it to cool
You’re now finished, Congratulations!
By: Sara Grazia
Sausages Made Simple