Tomato Passata Recipe

Tomato Passata Recipe Passata di Pomodoro

WEBMay 3, 2023 · Step 4) - Turn on the tomato strainer and with the help of the stomper apply some pressure on the tomatoes, to make them go down …

1. Check the tomatoes one by one, removing rotten, stained or bruised ones. Then wash them very well under running water. Finally put them in a bowl and start cutting them in half.
2. With a knife, remove the seeds and all the internal part of the tomato, like to make small tomato boats. Now place the tomatoes in a rather large pot.
3. Let them cook over low heat, covering the pan with a lid and stirring them from time to time, until they are smashed. Now take your tomato strainer machine and, with a ladle, begin to place the cooked tomatoes in the special slot.
4. Turn on the tomato strainer and with the help of the stomper apply some pressure on the tomatoes, to make them go down and enter the machine. If the passata comes out too liquid, pass it through a fine mesh strainer, stirring with a tablespoon, until you get the consistency you want.

Preview

See Also: Share RecipesShow details

How to Make TOMATO PASSATA Like an ItalianVincenzo's Plate

WEBAug 8, 2021 · Add water to one of your passata bottles until it is half full. Pour this into your pot with tomatoes. Now, cut the bell pepper/capsicum in half, remove the stem and …

Rating: 5/5(3)

Preview

See Also: Italian RecipesShow details

Tomato Passata Recipe(Passata di Pomodoro)

WEBJan 21, 2024 · Prep the tomatoes: Wash and dry the tomatoes. Slice each tomato in half and gently squeeze or scoop out the seeds (photo 1). …

1. Slice each tomato in half and scoop out the seeds. You can opt to leave the seeds in the tomatoes and simply strain the vegetables later in the recipe, however, removing them in the beginning is the best way to ensure there are no seeds in the passata. It also prevents the passata from being too liquid and allows for a thicker sauce.
2. Place the cleaned tomatoes in a large pot, cover and cook over medium-low heat, stirring occasionally. Cook the tomatoes until they are soft, not totally mashed. Roughly it will take about 20 minutes.
3. Place the tomatoes through a strainer machine or food mill to puree them well, crushing the skins and making the sauce perfectly smooth.
4. If the sauce is too liquid for you at this stage, place it in a very fine strainer to remove some of the liquid.

Preview

See Also: Share RecipesShow details