Author Topic: Megan's Tomato Passata  (Read 40765 times)

Offline Lucyluu

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Re: Megan's Tomato Passata
« Reply #45 on: January 20, 2013, 05:53:59 am »
Made this today my family reckon it's the best pasta sauce they've ever had. :P Not acidic like a lot of tomato sauces. Goes really well with ricotta gnocchi.  :D
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Offline meganjane

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Re: Megan's Tomato Passata
« Reply #46 on: January 23, 2013, 01:04:56 pm »
Glad your family enjoyed it LucyLuu
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Offline Very Happy Jan

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Re: Megan's Tomato Passata
« Reply #47 on: February 28, 2013, 10:52:11 am »
Bought 10kg Tomatoes for $4 today so this in on my hot list for tomorrow
Jan.  Perth,  Western Australia
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Offline Kimmyh

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Re: Megan's Tomato Passata
« Reply #48 on: February 28, 2013, 11:59:26 am »
Have made two batches using home grown tomatoes. Great recipe, love the flavour.

Offline meganjane

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Re: Megan's Tomato Passata
« Reply #49 on: March 04, 2013, 06:17:56 am »
I must try and get some cooking tomatoes to make a batch of this.
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Offline Jamberie

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Re: Re: Megan's Tomato Passata
« Reply #50 on: March 02, 2014, 10:19:49 am »
Oh my oh my! This is just amazing! Thank you Megan! This is bound to be a regular with the 500g tomatoes we are picking at the moment!

I roasted the tomatoes in a clean airfryer for 15 minutes and transferred the juice from the bottom of the airfryer into the tmx too. Couldn't be bothered skinning the tomatoes :D :o but it didn't seem to matter :)
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Offline meganjane

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Re: Megan's Tomato Passata
« Reply #51 on: March 02, 2014, 11:17:19 am »
Great idea to roast them first!
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
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Offline Lucyluu

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Re: Megan's Tomato Passata
« Reply #52 on: February 02, 2015, 12:21:34 am »
We love this. I try to make enough  to last the year. Not anywhere near enough. But it is a great pasta, lasagne and canaloni sauce.
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Offline Emma TZ

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Re: Megan's Tomato Passata
« Reply #53 on: February 07, 2015, 03:20:00 pm »
Will have to try this! Looks great!

Offline KarenH

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Re: Megan's Tomato Passata
« Reply #54 on: February 07, 2015, 09:35:52 pm »
This is our favourite recipe for passata!  We roast the tomatoes first too, which adds an extra richness of flavour. 

Normally we freeze loads and loads of this sauce, but this year I am going to try putting it in jars and bottles and putting them through the Fowlers Vacola preserving thing.  That way we can store it on the shelf rather than using up all that freezer space.
Karen in Adelaide

Offline judydawn

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Re: Megan's Tomato Passata
« Reply #55 on: February 07, 2015, 11:09:55 pm »
Karen, when I freeze passata I pour it into a good sized ziplock bag and press it flat. That way it takes up very little space and thaws quickly as well.
Judy from North Haven, South Australia

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Offline Jamberie

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Re:
« Reply #56 on: February 08, 2015, 12:09:13 am »
We love this! I think I've made 20kg of passata this season alone!
I too freeze in zip lock bags and lay them flat in the freezer. I weigh 400g into each bag (and usually a smaller bag of 200g). Then if a recipe calls for canned tomatoes I can easily use a prefrozen amount.
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