Скачать или смотреть Make Your Own PASSATA!

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!