Comments on The Greening of Gavin: Home-made Passata di pomodoro

Nice one Christine. I have to say that it was you...

2012-01-31T22:18:05.493+11:00

Nice one Christine. I have to say that it was your post that got me off of my bottom to make some. Yours looked so delicious, and it was such a stinking hot day that I just had to spend it indoors making some passata! However, I didn't realise that we shopped at the same fruit and veg stall. Snap indeed!

The big pot is part of a Fowlers Vacola kit that I...

2012-01-31T22:16:16.292+11:00

The big pot is part of a Fowlers Vacola kit that I picked up on ebay, and the thermometer is from my cheese making kit.

It is easy to make this way and it stores for at least 6-8 months in the pantry.

cheers Melinda, I will have to remember the basil ...

2012-01-31T22:14:33.710+11:00

cheers Melinda, I will have to remember the basil next time, as I always have some growing in the summer time.

Hi Sue, do you add the citric acid as well to keep...

2012-01-31T22:13:41.115+11:00

Hi Sue, do you add the citric acid as well to keep away botulism?

Yes, I mainly add it to pasta sauces and curries.

2012-01-31T22:12:49.909+11:00

Yes, I mainly add it to pasta sauces and curries.

Now you tell me Rae! You will have to send me you...

2012-01-31T22:11:58.631+11:00

Now you tell me Rae! You will have to send me your favourite recipe mate! Hope you enjoyed Deutschland.

Snap, Gavin! I too made passata last week with tom...

2012-01-29T20:58:56.124+11:00

Snap, Gavin! I too made passata last week with tomatoes from Jeff Jones in Bacchus Marsh! (My favourite stand, like you ;)).

You can see them here:
http://slowlivingessentials.blogspot.com/2012/01/stovetop-tomato-passata.html

(I'm a seed remover, too..although I like to squeeze 'em out!). x

Hey Gavin. I do make it but freeze instead becaus...

2012-01-29T11:23:27.982+11:00

Hey Gavin. I do make it but freeze instead because I am too much of a woos (read, worried I'll stuff it up and knock everyone off) to do the bottling version.

Your big pot and the thermometer - part of a kit or just bits and pieces picked up over time?

We go through a LOT of tomato puree in this house so I am keen, but only have so much freezer space.

I don't bother removing the seeds before cooki...

2012-01-29T07:52:30.570+11:00

I don't bother removing the seeds before cooking. My KitchenAid takes the seeds out with the skins, so it's not worth the bother for me. Chooks love the leftovers!

I only make very small quantities, but generally I add some fresh chopped basil after it's been through the mill. Yum!

I love the stuff and make some each year. My only...

2012-01-29T00:28:04.524+11:00

I love the stuff and make some each year. My only differences to your method I simply slice the tomatoes in half and cook, and I don't bother with the water bath.

I simply put hot passata into hot jars and the lids give that reassuring pop as soon as they start cooling down.

Sue xx

What do you use this for? Pasta sauce, pizza bases...

2012-01-28T23:35:21.444+11:00

What do you use this for? Pasta sauce, pizza bases?

I hope you're keeping the pulp/seeds and makin...

2012-01-28T23:19:47.283+11:00

I hope you're keeping the pulp/seeds and making tomato sauce with it! Small yield vs. the volume that goes in, but with the smallest addition of some seasoning, it's well worth it!