tomato pasta/pizza sauce

[debster]

anyone got a simple recipe for the above preferably one where i can sieve the tomatoes at some point to remove the skin and save me haing to remove it prior to cooking. cheffy hubby is at work and probably wont appreciate a call to ask him what to do
many thanks in appreciation, also will it freeze ok please?

[debster]

[Doris_Pinks]

debster, Mine is (sorry no measurements!)
saute some onions n garlic in olive oil till soft, lob in chopped tomatoes, add preffered herbs (bayleaf n oregano here) a bit of stock (veg or chicken) and simmer untill desired thickness. Can then be sieved if required. Add chopped basil and serve!
Freezes fine!

DP

[debster]

perfect thank you off to the kitchen now

[Doris_Pinks]

Glad to help...hope it tastes good! ;D

[Jeannine]

I find it quicker to remove skin before than sieve after. Drop the toms into boiling water for a couple of minutes and the skins slip off.

[debster]

the only reason i was trying to avoid this was cos there are so many small tomatoes thought it might be quicker to do it the other way not got round to doing it yet so will try the hot water first cheers Jeannine

[Doris_Pinks]

The other way is to just blitz it all in a liquidizer, puree it enough and the skins kinda dissapear! ;)

[valmarg]

Another method would be to use a passata machine,  Its a bit like an old hand cranked mincer, but there is a mesh screen attached.  Skin and pips go one way, tomato pulp and juice go the other.  I bought mine from Lakeland, but they don't do them anymore.  I understand Seeds of Italy sell them.  You can put the tomatoes through raw or cooked.

Another option is to cook them whole, and pass them through a mouli legumes.  Its an old fashioned bit of equipment, but extremely effective in separating the skin and pips from the flesh.

valmarg

[Jeannine]

 Oops.The passatta machine I bought this year which is the same as the one from Seeds of Italy is  the worst piece of kitchen equipment I have bought in donkeys years, I am trying to be nice here , but I can only describe it as rubbish.

Maybe they were better some years ago as are a lot of things.

Mine is destined as a tombola prize for the next school fund raiser

Just thought I would share that with you.

XX Jeannine

[Trevor_D]

I never bother removing the skins. Fry the onions & garlic, then chop up loads of tomatoes; add salt, pepper & masses of herbs and stew until done.

For a proper puree, either roast the tomatoes in the oven or bake in a covered casserole, liquidise & sieve then reduce in a saucepan until thick.

(Roasting & baking give a totally different taste & texture. Roast tomato puree is fabulous for pasta or as a base for sauce/ketchup; baked puree gives something more akin to commercial puree - superior, of course! - for adding to casseroles.)

[valmarg]

Ah well, Jeannine, my machine is a 'Back to Basics' Food Strainer and Sauce Maker, of American manufacture.

It is made by the 'Back to Basics Products Inc. 11660 South State Street, Draper Utah 84020.

Despite that, it strains tomatoes wonderfully.  Tim has the same model machine.

The company also does a steam canner, steam juicer and food dehydrator, amongst other things.

Its a bit fiddly to assemble, and to wash after use, but I wouldn't be without it this time of year with sooo many tomatoes.

valmarg

[Jeannine]

Hi Valmarg that sounds like the one I had in Canada that I left behind and I am comparing this thing to that,, no contest. I will just have to find another one. Thanks for the name XX Jeannine

[valmarg]

I'm surprised you didn't get on with the Seeds of Italy machine Jeannine because if memory serves me correct it was the machine that Supersprout had very good results with.  That was why I mentioned it, based on her recommendation.  I think if you search back on the forum for Supersprout/tomato passata, you may find Tim's picture of the machine I have

The one I have clamps to the work surface, like the old fashioned mincers (as opposed to the modern suction mincers).  It's mainly plastic and hand cranked.  The reason I bought it was that, having seen it in the Lakeland catalogue, and thinking it would be a good machine to have, but a bit pricey.  Hugh Fearlessly-Eatitall used it in one of his River Cottage programmes, and it looked to do a very good job.  Shortly afterwards it was in the Lakeland Sale, so I bought it.

Admittedly it does spend some months in the back of the cupboard because we don't have home grown tomatoes all year round, but at the moment it's getting a good thrashing.

From another forum I visit, in French supermarkets you can get stainless steel electric models at very reasonable prices, ie c. £25.

valmarg

[Jeannine]

Hi Valmarg, it was messy, it leaked, it didn't handle heavy skinned ones at all, the suction base kept coming off, we ended up with John holding it down and me cranking but after half an hour it was discarded. My Canadian one was electric and ran very well and did a big load at once. Anyway it looks brand new as it was just used the once so someone will be able to use it  for something XX Jeannine

[debster]

well i used the hot water method and the toms peeled beautifully they have been reduced down etc etc just waiting for consuming yum yum and are packed full or loverly garlic yum youm

[valmarg]

Sorry debster for going a tad off thread.

Jeannine, have you considered that the machine was faulty, and should have been sent back??

Debster, the following are two very easy tomato sauces from my Aussie Women's Weekly Tomato cookbook

They both freeze well.

FRESH TOMATO PASTA SAUCE

2 tablespoons olive oil
1 large onion (chopped)
2 cloves garlic crushed
2lb tomatoes, peeled and chopped
2 teaspoons salt
125ml dry red wine
2 teaspoons brown sugar
2 tablespoons tomato paste
2 tablespoons each finely chopped fresh basil, fresh parsley and oregano leaves.
Cracked black peppercorns

Heat oil in pan, add onion and garlic, cook, stirring until onion is soft.  Add tomatoes, salt and wine, simmer uncovered for about 15 minutes, or until tomatoes are soft.

Add remaining ingredients and simmer uncovered for about 10 minutes, or until thickened.

SPICED TOMATO PUREE

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 small fresh red chillies, chopped
2 tablespoons chopped fresh basil
1 tablespoon tomato paste
1 teaspoon salt
2 tablespoons dry red wine
60 ml water
1 kg tomatoes, peeled, seeded and chopped

Heat oil in large pan, add onion, garlic and chillies, cook stirring until onion is soft.  Add remaining ingredients, simmer uncovered for about 20 minutes, stirring occasionally, or until sauce is thickened,  Blend or process mixture in batches until smooth.

[Barnowl]

Hi Valmarg, it was messy, it leaked, ...............

Hi Jeannine, I just used mine last night. I think yours must have been a Friday one. I'm sure there are better, but it works fine for the few times a year that I use it.

[Jeannine]

Hi I don't think it is faulty , I just find it is flimsy and messy, unlike the one I had before which was like a workhorse and never let one seed through which I was expecting thios one to go.Maybe I am jusy too picky LOL

[Barnowl]

Well you probably use it a lot more than me :)