i love your cookbook! great video. passata season is beginning to happen where I am, and made my first batch today. still waiting on more tomatoes to ripen to make more.
Sooo beautiful❣️❗️❣️ Wonderful, homemade passata for the winter, with such easy tools as a pot and a food mill! It’s a bit confusing, as here in Norway, tomato puré is different than passata. It is like the Sicilian sundried tomato puré, very thick, concentrated and has a bit of a sharp taste (I wouldn’t make sauce from only that (and water to rehydrate), as I would with the passata, not the same (maybe it’s different than sundried puré also, I don’t know)... 🤷♀️☺️🍅 Thanks for a lovely video, enjoyed it❣️ 👏😊
It is faster to cut in half removing seeds and pith. Then tossing in rapidly boiling salt water for 2 mins and then shocking in cool water for 2 mins. skins come off easily and then you can puree. Not much clean up either.
An old Italian guy fresh off the boat owned a pizza shop in New Jersey. I asked him what are the best tomatoes...he goes "Jersey Tomotoes are the best in the world...I dont know why maybe it's the soil".
Пассата получилось очень жидким.. но сделаю по твоему рецепту... вопрос: сколько нужно цукера, соль, ок по вкусу .... пассато из бутылок соленоватое....
A step she missed is that you need to sterilise the jars and lids in the oven at a high heat before putting the pasata in. The pasata should also be just off the boil once before you put it in the jar, this causes the jars to seal shut once it cools down. The inside is effectively sterile from bacteria and can last as long as a year if the seal is good enough.
How do you cook tomatoes or sauces down to be thick.. without Burning the base.. I’ve have lost a large pan full of tomatoes this way.. I stirred constantly with a very low heat. Help please!
What I think could cause this and other related tips - Hope something here helps, I've tried to not sound really obvious or patronising with some stuff but It's worth covering as many bases as possible considering how wide the topic of cooking is. 1) Sweated them for too long on the first stage, maybe they released too much liquid before you put them through the tomato processor. 2) I've had gas cookers where low flame was still too harsh. It could be down to bringing the passata to simmer too quickly. Using an induction cooker, I kept between number 3 and 4. And for example number 9 is the most hottest ring setting. 3) Personally I leave the lid on when reducing something like tomato sauce so the liquid will evaporate onto the lid and condensate back into the sauce - additionally because of that, every 5 minutes I quickly just swoop in, give it a stir, feeling the base of the saucepan making sure it feels smooth (If not then get it off the heat, it's probably too late), anyway lid back on and leave it alone. (If it's not thick enough at the end then I will spend 5 minutes reducing it on number 5 heat, moderate stirring, nothing too intense. So a medium sized flame, working as I go along with the thickness until I'm happy, I may turn down the heat here and there, the idea to me is to not let it intensely boil, just more of a hot simmer, like the next level down from full on boiling) 4) Depending on your saucepan, If the coating on the base of the pan has been scratched/damaged at all, it will encourage things to stick, leading said stuck thing to start burning. 5) The thicker it gets, the less heat it needs. It's good to constantly watch a sauce as it changes consistency, sometimes your own intervention is just as important as the recipe method. Make sure it's not getting too hot or too thick *If it is getting too thick then add a splash of water* not loads, it's something I would do in an emergency, mix that in to lighten the consistency, again I will use water already hot from a kettle so that the temperatures dont drop too quickly, remember that as the sauce cools down in a jar/container, then it will also slightly thicken in that process, which means you don't need to thicken it a lot, you can tell when it's thick enough by the texture of the sauce as it moves around, it will look nice and smooth, slightly thick but nowhere as thick as puree for example. 6) You don't have to constantly stir, sometimes it's important to let it do it's own thing, but it comes with practise on knowing what temperature to use. Over stirring will prevent the sauce from actually cooking down because the heat is being averaged out around the pan, instead of focusing in the center. Instead if we divide the pan into two area's, like a doughnut with a hole in the middle, the ring part is the outer pan, the hole in the middle is the core of the pan. Which when focused in the core, you will find that stirring a little bit once every couple of minutes that you can shift the slightly cooler parts of the sauce from the outer pan into the core, keeping a loop of the core getting hot in the middle and reducing, then moving that part of the sauce out of the core and stirring another part of the sauce again from the outer pan towards the core. (This is slightly harder to put into words.) Lastly, and additionally "Reduction" as a cooking method is the common name for the method you are describing to make sauces thicker, in case you didn't know the name, if all else fails please don't give up with it, it may help to look into the base method of reduction, the in's and out's of it, etc. Most of it with cooking comes down to knowing what to look for, which can only happen by breaking down processes and methods to the point where every angle, both good and bad, has been experienced.
just cook it down a lot longer and it will evaporate whilst staying a deep concentrated flavour hers is very wet and she adds no seasoning at all by the looks of it
I'm no expert but i would say that passata is nothing but tomato, salt and basil. And a tomato sauce can have lots of other ingredients like olive oil, garlic, onion, anchovies, salt, pepper, sugar, etc.
Tomato passata is basically the most bare bones version of a tomato sauce, a “pre-sauce” if you will (ie. she calls it a “base” in the video for anything tomato-based you plan to prepare in the future). Once you decide to make a proper tomato sauce mixed with a few other ingredients, you just combine those ingredients with the passata and you cook them together, according to the recipe you are following.
