Saturday, 27 October 2012

Improper Passata

NAME: _Improper Passata

INGREDIENTS/UTENSILS:
Several kilos of firm fleshed tomatoes. I used romas for this one.
A teaspoon or so of salt.

METHOD:
Cut the romas into quarters and scoop out the seeds. (If you want - I tend to scoop because I want mainly the red flesh and skins.) Roughly chop the quarters and put in a large pot. Sprinkle the salt over the top to start the tomato "weeping" and start over low heat. As the tomato breaks down and liquefies, turn up the heat slightly. Keep it on a low simmer for around an hour or a bit more. You want the tomato somewhat liguefying, with soft whole bits still in.

Allow to cool, and blitz in a food processor with the plastic knife until it's the consistency you want. Do this in batches that suit your food processor, mix all the batches back together and then pour into freezable containers. (I used plastic take-away containers that were washed in very hot sudsy water.) Only fill to 2/3 to 3/4 to allow freezing expansion. Freeze.

SERVING:
I use this as a pasta sauce by itself, or make meals using the passata as a base.

NOTES:
You can additionally return the tomato to the simmer after blitzing and reduce it even more, but I find it's almost perfect as it is at the stage required above.

If you leave the liquid and seeds in, you may need to simmer the passata for longer to reduce it sufficiently.

Passata can also be canned into two-part lid canning jars, but I have plenty of room in the freezer - and I'll make a canning batch later in the season... (And post the recipe here of course!)

ENJOY!

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