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Tomato Passata

INGREDIENTS

  • Tomatoes, the amount depends on how much you wish to make. 1kg will make approximately one 650ml bottle.
  • Basil
  • Clean, sterilised bottles with clean lids.
  • A tomato extraction machine, available from large food stores and wholesalers
  • A few big pots and bowls
  • A funnel

INSTRUCTIONS

  1. Wash tomatoes and then cut them into halves or quarters depending on the size. Put the cut tomatoes into boiling water for around 3 minutes. This helps to sanitise them and also makes it easier for them to pass through the machine. Strain tomatoes and discard water.
  2. Pass the tomatoes through the extraction machine to separate the seeds and skin. I pass the seeds and skin through the machine a second time, this results in a thicker sauce.
  3. Put a basil leaf in each bottle. You could substitute the basil for a garlic clove or a chilli. Fill each bottle with a funnel leaving a 3 or 4 finger gap from the top. If you are using beer bottles you will need a beer bottle sealing machine. It is fortunate we have an extensive selection of home brew supplies!
  4. Fill a very large pot/drum with clean water. Wrap each bottle in a clean towel/tea towel and lay them in the pot (see note below). Once all the bottles are laying in the pot bring the water to boil and boil for 30-40 minutes.

  5. Turn flame off and leave for 48 hours. This allows the sauce to cook and pasteurise. Remove bottles carefully and use the sauce on practically anything.

RECIPE NOTES

  • Wrapping each bottle in a towel is something I have experimented with this year to prevent the bottle from breaking if they move around while they are boiling. It may not be traditional but it has worked well for me so far.
  • I have a “Master” Tomato Press which I bought from Gaganis Bros in Adelaide for about $50.00.