HOW TO MAKE THE TOMATO PASSATA (pulp tomatoes) and HOW TO CAN IT
Mama Isa makes tomato passata every summer - enough for a whole year
She shares her tips and a recipe with you!
Recipe Courtesy of Chef Mama Isa
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| Mama Isa's Passata |
HOW TO MAKE THE MAMA ISA'S PASSATA
Ingredients per 1 kg of S. Marzano ripe plum tomatoes
DIRECTIONS
Clean everything thoroughly and carefully.
No need to peel the tomatoes, the passapomodoro (a colander and sieve tomato tool) sifter will get rid of later.
Cut the tomatoes and then put everything in a pot.
Cook till the tomatoes are cooked.
Sift with the passapomodoro.
That's were the real pulp (passata) is!
HOW TO CAN THE TOMATO PASSATA
UTENSILS:
1 large pot
bowls
1 tall pot
"passapomodoro" a colander and sieve tomato tool
jars (I use Bormioli Quattro Stagioni jars)
lids (BPA-Free) I use Bormioli lids
IF YOU'RE JARING
To properly preserve the tomato sauce in a jar:
Clean the jars with soap and water
Let them dry in the oven (set to low 100° C) so that there's no water residue before you put the sauce in
TO STERILIZE AND VACUUM SEAL
Fill the jars up with the passata to 2 cm off the rim. Make sure that the rim is very clean.
Close them with lids. Push on the top: yes, it should go up and down.
Put them in a tall pot, with a towel at the bottom so the jars don't rub against each other.
Fill the pot up with cold water, about 2 cm over the top of the jars.
Bring to a boil and then boil for about 40-45 minutes.
Let it cool down.
Now you should have heard the lid go "pop"! It should be all the way flat, nice and vacuum sealed.
If it's not it means it didn't vacuum seal and you should keep the jar in the refridgerator and consume the product within a day or 2.
Ingredients per 1 kg of S. Marzano ripe plum tomatoes
DIRECTIONS
Clean everything thoroughly and carefully.
No need to peel the tomatoes, the passapomodoro (a colander and sieve tomato tool) sifter will get rid of later.
Cut the tomatoes and then put everything in a pot.
Cook till the tomatoes are cooked.
Sift with the passapomodoro.
That's were the real pulp (passata) is!
HOW TO CAN THE TOMATO PASSATA
UTENSILS:
1 large pot
bowls
1 tall pot
"passapomodoro" a colander and sieve tomato tool
jars (I use Bormioli Quattro Stagioni jars)
lids (BPA-Free) I use Bormioli lids
 |
| Passapomodoro |
IF YOU'RE JARING
To properly preserve the tomato sauce in a jar:
Clean the jars with soap and water
Let them dry in the oven (set to low 100° C) so that there's no water residue before you put the sauce in
TO STERILIZE AND VACUUM SEAL
Fill the jars up with the passata to 2 cm off the rim. Make sure that the rim is very clean.
Close them with lids. Push on the top: yes, it should go up and down.
Put them in a tall pot, with a towel at the bottom so the jars don't rub against each other.
Fill the pot up with cold water, about 2 cm over the top of the jars.
Bring to a boil and then boil for about 40-45 minutes.
Let it cool down.
Now you should have heard the lid go "pop"! It should be all the way flat, nice and vacuum sealed.
If it's not it means it didn't vacuum seal and you should keep the jar in the refridgerator and consume the product within a day or 2.
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| Plum Tomato San Marzano |