Thursday, February 17, 2011

Passata

I lost count of how much we made last year, but put it this way, we just had the last with some pasta a week ago! Now bearing in mind we use it every time we have pasta for dinner and also reduced down on pizzas I think it did absolutely brilliantly.
The first batch I made this year was turned into Tomato Sauce which Lloyd declared delicious. Lloyd made a second batch last week which you can read about HERE! And I just made a batch today.
I picked around 10 kg of tomatoes and in the end it made 9 bags which each contain half a pint. Not Bad!


When we take it out of the freezer to use we do add things to it - for pasta sauce some fresh basil, perhaps a wee bit of cream, small chunks of Mahoe Mozzarella. Whatever takes our fancy really. If it's going to be used as the tomato sauce on a pizza base we just reduce it down a bit so it's thicker.

12 comments:

  1. wow - 10kg of tomatoes is a lot! Looks great and just look at the size of that big one on the right in the pan (I'm guessing it's oxheart variety?)

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  2. wendy, it's a brandywine - and that's a small one!!

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  3. Oh I am so envious... I cannot wait until I can write a post like this, the only thing that I have ever had a surplus of in my garden is beans! Beans, beans, beans, they drove me nutty!

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  4. Oooooooooooo fantastic! How many tomato plants did you have this year?

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  5. Passata is something that we use loads of too, I am hoping to grow tomatoes for the first time this year and make some! stacey x

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  6. I love that name passata! We do a lot with tomatoes in the summer time, still perfecting that tomato sauce though! Great work, it looks delicous!!

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  7. Ali, the only reason I have such a glut is I grew 14 plants! heehee

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  8. Looks wonderful! :)

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  9. I have 14 this year!

    But I've just discovered a rogue plant - self seeded under the oak tree -it has the most beautiful vine of tomatoes on it - still green - looks like a tommy toe from last year!!

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  10. Fresh tomatoes are such a gift. I can't wait until mid July when the tomatoes are ripe, red and juicy. Great idea with the sauce.

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  11. I chop my tomatoes, onion and capsicum roughly, put in an oven dish, then add whole garlic cloves, swoosh over with oil, salt & pepper, then roast at about 160C for 45-60min - until all squishy. Squeeze roasted garlic out of its skin, then use a stick blender to whizz it all up. Freeze. OK to leave in fridge for a few days after cooking but before whizzing if you lose momentum. Yum! If you pass through sieve to get rid of skins you can add chicken stock which makes a very nice tomato soup.

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Laura x