Nannyp
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PASSATA/PASATTA?????I am making this today.
Filled my big pan with most of my frozen tomatoes. They sound like snooker ball when frozen and knock together.
Frozen tomatoes are so easy to skin, the skin just falls off as they defrost.
So, filled the pan, put a little oil in the bottom to avoid them sticking, threw in a few chopped cloves of garlic and left them to defrost and reduce slightly.
I haven't made this before, so am experimenting.
What I have read is, I need to reduce the resulting mush, once they've gone through a sieve or mouli. What I have found it, the liquid coming out is incredibly watery thanks to the freezing. I plan to drain off the water, and hold it back just in case, but then just cook up what goes through the mouli.
Hopefully it won't take so long to reduce.
The photo above is at the beginning of the reducing process. I decided that all the liquid should be used, as there was a lot of "stuff" which might be useful, bits of tomato (spookily) and garlic.
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lauzc
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My mum and nonna make this at home in large quantities. They skin, de-seed tomatoes while fresh and bottle the remainder with a sprig of basil. When sealed they "pressue cook" the sealed bottles for about an hour or so I think. Lasts about a year sealed. The odd one when opened may be off.
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Nannyp
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I think I'll need to use my broiler to pasteurise them Laura. Depends how many jars I get.
I've only added garlic, that way, I can add whatever I want to each jar as I use it.
I bet your mum and nonna have the best recipe.
I wish I was a little taller and right handed, the mouli was a struggle 
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Nannyp
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Not as deep in colour as I had hope, but I enjoyed making it 
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milkmaid
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very nice nanny p
again my mother and nonna made this we just dropped them in boiling water then put them in a passatta machine bottled with basil and then boiled the jars ,we were allowed to turn the handle on the machine when we were little the hens were allowed to eat the skins 
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Manta Ray a l'Anglaise
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Pleased to see you are using the jam jar method to store............... 
A tin of tomato puree would add to the colour in future if you wanted to improve it.
Itsyray
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Nannyp
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Oops...haven't been logged in when I come here so missed this.
Yes, tom puree would have improved the colour...but wanted it to be all my own ingredients
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Manta Ray a l'Anglaise
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Yes - well I kind of figured that, and I would too. You have to remember what colour your tomatoes were to start with.............they were about the colour you finished with.
These manufacturers of bulk processed foods have all sorts of ploys to enhance their products, some of them so natural they don't need to state them on the label...........I once went on a farm tour of a large estate in Lincolnshire. They grew and processed a lot of grass, by processed I mean they dried it using heat rather than drying it naturally as in hay. The dried grass was used as feed for zoo animals, before it was dried they extracted the chloroypyll - the green colour. 10 points are available for the person who tell me what it was used to colour.......
Itsyray
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dingsy
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Tinned peas?
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Manta Ray a l'Anglaise
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No - tinned peas have colour added and it's stated on the tin...
Try again..........you won't believe it 
Itsyray
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Nannyp
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The grass....they are going to feed to the zoo animals?
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Manta Ray a l'Anglaise
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No..............I'll have to tell you, you'll never guess and you've had a good try. I couldn't believe it.
Olive oil.
Itsyray
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Nannyp
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 I am not surprised...in fact, little surprises me nowadays.
I know Mark and I are so much healthier than we were, now we mostly eat food I have made, rather than bought sauces. I wonder whether the colour in my olive oil, bought here in France is from the same sauce.
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