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Tomato Passata (Tomato Purée)
- Yield: Makes 9 pints 1x
Description
Island Grown Initiative co-executive director Caroline Pam shares this recipe for tomato passata — perfect for August. (Read our full interview with Caroline here.)
Ingredients
Units
Scale
- 20 lbs tomatoes, washed and roughly chopped (with the core)
- 1 Tbsp salt
- 1 Tbsp lemon juice
Instructions
- Heat a large heavy bottomed stock pot over medium-high heat. Add the tomatoes little by little. It’s helpful to add a small amount of water at the beginning to prevent sticking and burning.
- Stir the tomatoes frequently as they heat up and release their liquid. Once you’ve added all the tomatoes to the pot, allow them to reach 195°F to 200°F.
- Turn off the heat and use a handheld sieve to scoop out the tomato pulp, letting the liquid drain off. Transfer the pulp to a large bowl or other vessel, and drain off additional liquid as the pulp settles. The more liquid removed at this stage, the thicker the consistency of the finished product. Reserve the liquid for another use (use it in veggie stock, make rice with it, drink it, etc).
- Run the pulp through a food mill. Collect the purée in another pot and return to the stove. Heat to 200°F to 205°F.
- Add the salt and lemon juice. Taste for seasoning and correct if necessary.
- Ladle the hot passata into clean jars using a canning funnel. The contents of the jars should be at least 195°F.
- Wipe the rims of each jar clean, then seal them. (Do not over tighten the lids.)
- Invert or lay jars on their sides for 5 minutes to allow the hot liquid to fully sterilize the neck of the jar and the lid. Return the jars upright to cool. Within 1 hour, their safety seals should pop down.
- Once fully cool, wipe any splatter off the outside of the jars and store them in a cool, dry place out of direct sunlight.
How long does this puree keep in sealed jars?