Thursday, 29 August 2013

Today we're making...

A bloody big mess!
Yes, it's tomato passata.
What's the story?
Mr TG&C's tomato crop has been out of this world, this year. And we had over a kilo of beautiful, luscious, ripe tommy-toes gathering in the fridge. What to do with them all? There's only so many can be eaten on Sao's with cheese for afternoon tea and a cuppa.
And he wanted to do "something" with them.
Check out the recent tomato crop on the previous blog.
Having attempted relish and chutneys before and failed, I decided I wasn't up for that failure again.
And I had seen passata on some cooking show or other. So why the heck not?
Well, it's not difficult like Rosella Jam is.
It's just fiddly and rather messy.
Better clean up the kitchen before he gets home!
This is the recipe I used, though they all seem to be much-of-a-muchness...

Thanks SBS.
And in the absence of a tomato press, I was wracking my brains, trying to figure out how to squeeze all the goodness out. Tried our Christmas ham bag. Nup, no good, tomato guts went everywhere. So that was one dirty cloth to be washed.
Then I just got out a sieve and potato masher and did it that way. Seemed to be fairly effective though messy.
So in the end I reckon we ended up with about 1.5 jars (using our own basil leaves, of course). Which is ok. They're boiling away as we speak.
Wrapped up in a tea towel each. That's another two dirty cloths to be washed.
Why do I hurt myself so?
Till next time.

What a pithy,pulpy mess.

Note the splatter in the background. No, it's not a crime scene. Well, it's probably a cooking crime but only time will tell.

This is what I managed to reduce it down to - there was just the seeds and the skins (below) remaining.

Ta da!!

No comments:

Post a Comment