Pasata 2015
We picked up a box of local roma tomatoes today, $30 for 12kg. After sifting through and pulling out the best ones for salads the rest of the tomatoes were promptly turned into pasata.
The tomato press separates out the seed & skin and the resultant juice is is much lighter and fresher tasting than tomato paste or tinned tomatoes.
Our process is a mish-mash of things we’ve read and been told. I couldn’t be sure what we end up with is a traditional pasata or not however it is well worth the effort. Our process is roughly:
- wash and quarter the tomatoes
- press though a tomato press (pass the pulp through at least 3 times)
- reduce the juice in a pot with some herbs till it “spits”
- add to bottling jars & seal
- process in the Vacola as per the Vacola instructions
- store in a cool dark place
