Despite always making passata when required, back in 2013 I wrote a post about not being bothered with making my own tomato sauce in bulk. Since then I have seen the error of my ways and have been making a years supply each season. Back in April I blogged about getting prepared in the post entitled Passata Preparation.
So last weekend with 75 kilograms of ripe red tomatoes on my kitchen table the task of turning them into passata began. The process is as simple as anything can be, as all you need is tomatoes, heat and a pan. Unlike when I make sauce for eating straight away there’s no oil added to the pan for my stored passata, meaning I can use it for many different sauces throughout the year. So after washing I cut the tomatoes into quarters and add them to a saucepan and turn on the heat.
They’ll steam for a few seconds and then release their liquid. Don’t worry if there’s a slight odour of them catching, just give them a stir and they’ll soon start to break down.
As I don’t have a traditional passata maker: One of those huge round pans sat above a wood burner, or a modern external gas ring as many people use today I make mine in the kitchen. I use my three largest pans and on a 30 degree Italian summer day it’s like being inside a furnace as they bubble away. Remember to give them an occasional stir as they break down.
If you only half-fill the saucepan the cooking process takes 25-30 minutes and you’re left with soft tomatoes in their own juice. I then pour them into a bowl and begin the procedure again. I rinse the saucepans between each batch but there’s no need to wash them thoroughly. I continue until I have around six large bowls full of cooked fruits, (this makes around 10 litres). Once they’ve cooled sufficiently it’s time to put them through the passapomodoro machine an it’s at this point that your kitchen can start to resemble a scene from a Shakespearean tragedy.
As you ladle the cooked tomatoes into the machine and turn the handle they give a satisfying squelch as the sauce is pushed out and the skins, seeds and dry pulp is dropped out of the rear. Now my tip is to pass the discarded pulp through once more and you’ll be surprised how much more liquid will be squeezed from it. It’s always best throughout this process to cover the work surfaces as after an hour or so it can look like Titus Andronicus has run amok in your kitchen.
I then bottle the passata and store it in the fridge and freeze it in blocks as explained in my April post mentioned above with the hyperlink. This year I made 51 litres of the sauce with the process taking two days of cooking and 5 days of freezing in batches of two person servings. So there’s now 153 blocks in the freezer, plenty for the forthcoming year to make pasta sauces, curries and soups with.
It may seem a lot of work but the time it saves throughout a year is considerable and when you calculate that it costs as little as €0.15 a litre it’s well worth it. But for me the bonus is knowing that it’s all fresh with no additives and even on the coldest of winter days it’ll still be bursting with the flavours of an Italian summer.