01 Mar 2014
March 1, 2014

Passata

  • Ruby red roma tomato's
    Ruby red roma tomato's
  • Blanching the tomato's prior to squishing!
    Blanching the tomato's prior to squishing!
  • Processing the tomato's
    Processing the tomato's
  • Separating the skin and seeds from the pulp
    Separating the skin and seeds from the pulp
  • Our first jar
    Our first jar
  • Processing the jars in a water bath
    Processing the jars in a water bath
  • Jars of passata
    Jars of passata
  • Dinner tonight!
    Dinner tonight!

It has been a very long hot summer on the farm so this year my roma tomato crop was a very small.  Nonetheless, I secured some beautiful ruby red roma tomato’s from a local market and went about making many, many jars of passata.  Being the first day of autumn and raining outside (finally!), it was the perfect atmosphere to be making passata for my many winter dishes.   Of course what is a day in the kitchen without the wonderful company of my beautiful neighbour Rita from My Father’s Table!  We blanched, chopped, squished and boiled our way through the day and ended up with 65 jars of passata for our two families.  It was to my families delight that the day ended with fresh pasta with garlic, basil and passata.

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