Monday, 4 October 2010

Tomato Passata

It has simply been too long since i last blogged about food! But in my defence I have been busy getting fit and healthy and trying to get my mind off of food until I could look at it from a healthy point of view. So too that end I have in the last six months lost 22kg and counting, so I figure the time out was worth it! And now I have a few recipes that I need to blog before they disappear in the mound of paperwork that is my "to do" tray!
This one is Tomato Passata, I have always wanted to make passata rather than having to constantly buy the shop bought version, so this year when the tomatoes are cheap I am going to give it a go. Lots of recipes I found simply freezed the finished product but I don't have room in my freezer for that much frozen passata I think I would need a dedicated freezer for that so I rummaged round the Internet til I found one that is preserved instead. So why not give it a go!

Tomato Passta

Ingredients

1kg of tomatoes (any less and it will burn) but do as much as will fit in your pot or jars!

Method
  • Wash the tomatoes well in cold water. Cut them in half and remove the white piece in the centre and the seeds. Squeeze out any excess water
  • Remove the hard centres where the stalks were attached.
  • Put them in a large pot, uncovered, and place them mover a medium heat for 1 1/2 - 2 hours or until broken down into mushy pulp.
  • Then pass the pulp through a sieve to get rid of the skins and remaining seeds
  • Using a funnel pour the passata into sterilised jars leaving a gap of about 2cm at the top.
  • Put on the lids and place in a large pan topped with water. make sure the water covers the tops of the jars. Boil for about 20 minutes or until the tops become indented.
  • Remove and cool before storing in a dark cupboard.

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