Roasted Tomato Passata
To start off with, my tomatoes (2kg) were placed on a lined baking tray, along with a few cloves of garlic and then drizzled with olive oil, sea salt and pepper. They were roasted on 180c for around 50 minutes, until the skins were shrivelled and they were starting to blacken.
I turned the oven off and opened the door to allow them to cool a little while I got breakfasts ready and dropped kids off at school....
Back home again, the tomatoes were loaded up in small batches into the food mill and sieved using a medium disc. I think next time I'll use the finer disc as quite a few seeds got through and I couldn't be bothered changing discs! The garlic was also squeezed out of the skins and added in with the tomatoes.
|Remember to scrape off the tomatoey goodness from underneath the food mill and don't forget to feed the skins and seeds to the chooks or add to the compost.|
The passata was then placed into jars and processed in the Fowlers Vacola, with half a tablespoon of lemon juice added to each jar to raise the acidity (for storage safety). The taste of the roasting really comes out in the passata and I'm looking forward to using it as a ready made sauce on homemade pizzas!
I had a 'thing' in my head that I wanted to make some Tomato Jam..the kind of delicious condiment to go along side scrambled eggs on toast, savoury fritters, barbequed meat and so forth. I'm not sure what makes a jam different to a chutney..if someone can tell me I would be most appreciative! Is it the addition of sultanas that make a chutney a chutney? I'm confused! Anyhow, I'm calling this one a jam because that's where I'm at with it...
(this is what I had on hand and what my tastes prescribed, you are welcome to adapt the recipe to suit your own tastes)
1.7kg fresh, ripe tomatoes, *skinned seeded and chopped
1 tsp turmeric
1 1/2 - 2 tsp ground cumin
1/2-1 tsp ground chilli, or fresh if available, to taste
4 cloves garlic, crushed
2 tbs finely grated ginger
200ml malt vinegar
200g brown sugar
Add the vinegar, brown sugar, spices (which could be dry fried first if you are organised, unlike me), and simmer for another 40-60 minutes until mixture is thick and rounds up on a spoon. Place into sterilized jars and process. Again I used the Fowlers unit although a 15 minute water bath for both the passata and jam would also be fine.
|Tomato Jam - or is it a chutney?|
Can be enjoyed straight away, although flavour will improve if left in a dark cupboard for a couple of weeks for flavours to mellow and mingle together. Store in the fridge once opened.
|Yield: Passata 3 x 425ml jars, Jam 3 x small pesto jars|