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    • Quasar
    • By Quasar 12th Dec 08, 10:45 AM
    • 110,904 Posts
    • 218,952 Thanks
    Quasar
    • #2
    • 12th Dec 08, 10:45 AM
    • #2
    • 12th Dec 08, 10:45 AM
    You could indeed do that. Strain some tinned tomatoes, very finely, then add tomato puree. At least that's what I would do. That said I'm not very patient in these things which is why I've never learnt how to make proper passata.

    I wish I could help you and ask my mum for her passata recipe, but she's in Italy, doesn't use computers and gets too side tracked by gossip on the phone...
    The first five days after the weekend are the hardest.
  • Zazen999
    • #3
    • 12th Dec 08, 10:48 AM
    • #3
    • 12th Dec 08, 10:48 AM
    I just use tinned toms, they break down when cooked anyway. No need to strain unless you don't want the seeds - having strained loads of toms to make my own passata this summer, it's only seeds and a bit of skin left over once it's strained.
  • MRSMCAWBER
    • #4
    • 12th Dec 08, 10:50 AM
    • #4
    • 12th Dec 08, 10:50 AM
    Hi there

    I make my own in the summer when I have a glut of veggies and freeze to get us through winter ... you can vary it to suit but basically you cut the tomatoes into chunks, throw in a tin and drizzle with olive oil, sea salt, cracked black pepper and stick in the oven until they are soft.. the blitz (you can strain if you like but I never do)
    You can add garlic, onions, peppers etc to the veg when you roast them if you like.. I add courgettes, aubergine and all sorts -once blitzed no-one will know they are there
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  • nell2
    • #5
    • 12th Dec 08, 10:53 AM
    • #5
    • 12th Dec 08, 10:53 AM
    Thank you everyone - I shall use strained tinned tomatoes for today I think, and have a go at making my own when I've got a bit more time. (Poorly children at home today!)
    • gailey
    • By gailey 12th Dec 08, 11:46 AM
    • 2,303 Posts
    • 17,249 Thanks
    gailey
    • #6
    • 12th Dec 08, 11:46 AM
    • #6
    • 12th Dec 08, 11:46 AM
    I buy lots of pasata as chepaer than pasta sauces and sauce like consistancy as hubby hates tinned tomatoes and tomatoes in general but strangly likes passata.
    I was in co-op and had to pay 86p for napolina pasat agood quality but pricey. The passata in big glass bottles more pricey but in bigger suparmarkets can get it 25-50p so not sure if that worksn out cheaper.
    Although going to grow lots of tomatoes next year so will give it a go.
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    • Caterina
    • By Caterina 12th Dec 08, 1:26 PM
    • 5,176 Posts
    • 34,334 Thanks
    Caterina
    • #7
    • 12th Dec 08, 1:26 PM
    • #7
    • 12th Dec 08, 1:26 PM
    If you strain tinned tomatoes then whizz them you do not need to add any tomato puree, just cook the strained tomatoes to the required consistency. Use the tomato "water" from straining the pulp to add to veg soups, it contains most of the vitamins!

    HTH
    2016 NSDs so far: 2
    • Valli
    • By Valli 12th Dec 08, 3:50 PM
    • 18,844 Posts
    • 217,130 Thanks
    Valli
    • #8
    • 12th Dec 08, 3:50 PM
    • #8
    • 12th Dec 08, 3:50 PM
    That's interesting - because I have been struggling to get hold of passatta too...
    Make two - and freeze one!
    Don't put it DOWN - put it AWAY!

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    • bumblebee87
    • By bumblebee87 13th Dec 08, 8:44 PM
    • 490 Posts
    • 847 Thanks
    bumblebee87
    • #9
    • 13th Dec 08, 8:44 PM
    • #9
    • 13th Dec 08, 8:44 PM
    whizz a tin of chopped toms, then pass it through a sieve, the only bit that doesnt go through is the pips

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