Stovetop Tomato Passata

Last week after our trip to the 'pick your own' orchard, I called in at a market stand on the side of the road on the way home and picked up a 9kg box of roma saucing tomatoes. I'd been wanting to make some passata and our homegrown tomatoes are still a way off so was pretty excited to come across these juicy offerings!


They were cored and cut in half and then the pulpy seeds were squeezed out and put into the compost bucket.


The nine kilos of tomatoes just fit into my two largest cooking pots, full to the brim!


They were cooked down gently over a medium heat until the juices were flowing and the skins were loosened, about an hour.


Then it was through our trusty old food mill on the medium disc. The skins went through twice to extract every last drop of precious tomato puree from them..


The result was a thick homemade tomato puree ready for bottling..


After ladling it into jars (to which citric acid had been added - 1/2 tsp for the largies, 1/4 tsp for the smallies, to ensure safe acid levels during storage), they were processed in the Fowlers Vacola steriliser.

The yield was the equivalent to 10 x 700ml jars, (5 x 700ml and assorted 500-600ml jars). 

Just one bottle failed to seal, I don't know why. The lid was removed, cleaned out and re-processed, which then sealed without any problem.

It's hard to pack them away in the cupboard, I like looking at them on the bench! We need our bench space back though..I think I'll pack them away along with the bottled peaches this afternoon...

We popped open a jar the other night to go in some butter chicken and it was pretty tasty...pretty darn tasty!! If only our homegrown tomatoes would hurry up and ripen!


Comments

  1. Its sauce day here on Australia Day, our tomatoes are arriving tomorrow...typical, has to be around the high thirties to do sauce..phew...but yes very satisfying.

    ReplyDelete
    Replies
    1. Hope the saucing went well, Suzanne! So satisfying to see all the bottles lined up..

      Delete
  2. I really need to get to the growers market. My tomatoes didn't grow well this year, I tried those hanging tomato planters and it was a big fail.

    ReplyDelete
    Replies
    1. Ahh, I haven't tried the hanging planters, Chez..interesting to hear they don't work so well. Watch out, those growers markets can be extremely addictive!

      Delete
  3. A real feast for the eyes!! I wouldn't put them away either

    ReplyDelete
  4. Oh yummy! looks beautiful. I know what you mean about not wanting to put them away, i always feel like that with jam. Great way to spend a day.

    ReplyDelete
    Replies
    1. Jam, preserves, sauces..anything homemade in a jar, really, Racheal! It's good to be in similar company :)

      Delete
  5. I Have Fowlers Vacloa envy.. I have been watching a few on Ebay.. I water process in a pot. Your bottles look wonderful I am keen to make some tom paste. Your such an inspiration, :-) I made my first apple jelly from reading about compost jelly.

    ReplyDelete
    Replies
    1. Wendy, I found my first vacola on ebay..it was around $40. Bidding was intense and it took a few before I finally got one for what I wanted to pay. The second one, I stumbled across in the op shop - a year rounder for $7! Unbelievable! I couldn't NOT take it home now, and it's great for when there are heaps of jars to process at once, cutting the waterbathing time in half. Good luck hunting ;)

      Delete
  6. Ooh, I can't wait to be making tomato passata again, and with a basket half full of ripe tomatoes, going to be any day now!

    ReplyDelete
  7. I need one of those Vacola's. That passata looks delicious and we have sooo many tomatoes right now. Thanks for the post.

    ReplyDelete
    Replies
    1. Hi Linn, try ebay or secondhand shops (even tip shops!). They always seem to be floating around. In the meantime, waterbathing is just fine. The big advantage of the vacolas is being able to fit those enormous jars in for processing!

      Delete
  8. how lovely, I'm looking forward to making some tomorrow

    ReplyDelete
    Replies
    1. Wonderful, Sue, it's so satisfying, isn't it?

      Delete
  9. Wow, they look so pretty. So nice to have homemade passata!

    ReplyDelete
    Replies
    1. Absolutely, kimbamel! Lovely to look at it but even better to consume it! ;)

      Delete
  10. they look fantastic!

    we are doing more tomatoes this weekend... that is, if we are not flooded! just deciding what to do with them (i have about 15kgs sitting in my parents coolroom, waiting for me... and for the water to go down so i can get to their house!)

    ReplyDelete
    Replies
    1. Ahhh, Virginia, I hope you are keeping well and safe in those conditions..thinking of you.

      Delete
  11. How gorgeous ! I can quite understand you not wanting to put those beauties away in the dark.

    ReplyDelete
    Replies
    1. Yes, Jo, I've been scanning the house looking for dark areas in bookcases where I can dispense with the books and add preserves instead, ha! I think I've found a couple just such shelves...

      Delete
  12. Just wait until you preserve your own tomatoes - they always taste just that little bit better - SMILE.

    Love Leanne

    ReplyDelete
    Replies
    1. Ahh, that is one far off day, I fear, Leanne! They seem to be taking aaaages to ripen... (seriously, how long can a tomato actually stay green on the plant for?!).

      Delete
  13. I can see why your struggling to put them back in the cupboard. They look gorgeous :-)

    ReplyDelete
    Replies
    1. Thanks, Tricia! Part of the addiction of preserving = seeing them all lined up like soldiers.. :)

      Delete
  14. well done...I have tomato envy lol
    xoxo

    ReplyDelete
    Replies
    1. Thanks, Sue. Maybe one day we will grow enormous amounts to preserve this way, but for now it's the farmers' markets for passata tomatoes. The 9kg box was $12..not too bad, eh..

      Delete
  15. oooh sooooo good, love their colour, we've only got cherry tomatoes here.

    ReplyDelete
    Replies
    1. That's more than we've got, Kirsty, unless you count GREEN cherry tomatoes!

      Delete
  16. It's tomato time here too....I've been busy doing something very similar...and it sure does taste great....we couldn't wait to use our first jar.

    ReplyDelete
    Replies
    1. Fantastic, Narelle! It makes the meal complete, don't you think..using your own preserved produce! :)

      Delete
  17. That's a lot of passata. And what a beautiful vibrant red!

    ReplyDelete
  18. Hmmm.. I think we could still do with another couple of batches, leaf. We go through a LOT of tomatoes over winter..there never seem to be enough! I think leaving the skins on while cooking them down helps with the colour..otherwise we could possibly have a batch of pink passata on our hands? Pinkata, perhaps? :)

    ReplyDelete

Post a Comment

Hi there, so nice of you to stop by! Thanks for sharing your thoughts, I love hearing what you are up to. Christine x

Popular Posts