Yield: Roughly 10kg of tomatoes should give you approximately 9-10 bottles of 1L.
Ingredients
- Fresh, vine ripened Roma tomatoes
- Fresh Basil leaves
Equipment
- Clean jars or bottles with lids
- Big pot for boiling the bottles
- Various containers to wash, chop and collect the processed tomatoes
- Puree Machine
Raw tomatoes method
- Wash the tomatoes, cut in half lengthwise, remove the pith and put them in a container.
- Set up the Tomato Sauce Puree Machine, using the tomato press attachment, feed the cut tomatoes through the funnel and collect the passata in a clean bucket.
- Place some Basil leaves in each bottle and stir the passata before filling them up to the neck. Place the lid and tighten to secure. Fill all the bottles available.
- Place a rag on the base of a big pot that can contain all the bottles, arrange the bottles flat, fill with cold water to completely cover the bottles, place another rag on top and cover with a lid.
- Bring to the boil and let boil for around 30 minutes. Turn off the heat and let them cool-down completely, preferably overnight.
- Carefully remove all the bottles from the pot, dry them and check the lid to see if it is airtight.
- Store them in a cool, dark place and enjoy making a delicious sauce.
Blanched method
- Wash the tomatoes, score the skin on the bottom part of each tomato, and blanch them in boiling water for approx. 2 minutes. Drain and place them in cold water to stop the cooking process. Peel the tomatoes and place them in a container.
- Set up the Tomato Sauce Puree Machine, using the mincing attachment, feed the peeled tomatoes through the funnel and collect the chopped tomatoes in a clean bucket.
- Store them in a cool, dark place and enjoy making a delicious sauce.