Preserves calculator
Tomato passata
Ripe tomatoes, sieved, briefly cooked and put up for winter sauces and soups.
You need
- Tomato
- 10 kg
- jars, 720 ml
- 8.3
- In all
- 6 l
Have 9 ready (jars); the last may be part-filled.
Method
- Use fully ripe, fleshy tomatoes; plum tomatoes are best. Wash them and remove the stalks.
- Quarter them and cook for 10 to 15 minutes, until soft.
- Pass them through a food mill or sieve to take out the skins and seeds.
- Simmer the passata for another 20 to 40 minutes, depending on how thick you want it, and salt it.
- Put a spoonful of lemon juice and, if you like, a basil leaf into each sterilised jar, pour in the hot passata, close and pasteurise for 30 minutes at 90 °C.
When to make it
Best: July, August, and September. Possible: June, July, August, September, and October.
October: Still possible.
Seasonal calendar →How we count
1 kg (Tomato) makes about 0.6 l.
Skins and seeds take about 10%, and a short simmer drives off another quarter to a third of the water. 10 kg of ripe tomatoes make about 6 litres of passata; count on less for a thicker sauce.
Address:
Drniška ulica 9, 31000 Osijek, Croatia
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