Make Your Own PASSATA!
Автор: Titli's Busy Kitchen
Загружено: 2025-09-14
Просмотров: 2428
Learn how to make and bottle Passata for use in pasta sauces and curries. This is best made with plum tomatoes but any variety of tomatoes will do.
INGREDIENTS
I prefer to use plum tomatoes and because I can't find them in supermarkets I grow my own every year. That's the only ingredient!
INSTRUCTIONS
Cut the tomatoes into quarters lengthways and place in a large pan.
Add 3-4 tbsp of water and turn on the heat. Stir every few minutes.
When there is clearly a lot of liquid put the lid on the pan and stew the tomatoes for at least 30 minutes until the tomatoes have turned to mush.
Pass the mixture through a fine sieve, using the back of a spoon the help push the flesh through. Discard the skin and seeds and place the sieved passata in a pan.
Heat enough 14oz jars and lids in the oven at 105°C. Meanwhile reheat the sieved passata slowly.
Bottle the passata once it starts to boil.
TIPS
Don't forget to label the jar with the year.
I don't add salt or herbs or garlic or anything else to my passata. That can be added when I use it in cooking.
If done correctly the bottled passata can be kept for up to 2 years. I've never had a jar older than that because it gets used!
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