Today at 10am I picked up another 100lbs of Tomatoes! I am in the process of making Roasted Tomato Passata, it is a recipe from the River Cottage Preserves Handbook. It is delicious and so easy, and can be put in the freezer for later use! While the Passata is cooking in the oven I have been dipping the remaining tomatoes in hot water to get the skins off. I then have to core them and cut them into quarters and
Pumpkin Hand pies in the foreground and Roasted Tomato Passata
freeze them . Later I can use them for stewed tomatoes or Sweet Tomato Chutney (a very special ketchup like chutney!). I can also make more Passata later in the winter! I used up the last of my white pumpkin that I cut up for the White Pumpkin & Ginger Marmalade. I steamed the pumpkin and made it into a filling for Pumpkin hand pies. Unfortunately at the moment there is too much in activity in the kitchen to assemble the pies and once formed they need to be frozen before they can be baked.
It is now past 9pm and by the way the the hand pies were delicious! The next time I make the hand pies I will use less sugar in the filling and probably no vanilla . The pies were my reward for running 4 1/2 quarts of roasted tomato passata through the Foley Food Mill . Using the mill means that you don’t need to skin the tomatoes, just core them. If your sauce is well roasted, everything including the garlic and onions will get pureed,great for apple sauce too! My husband gave me my stainless steel food mill as my old one would rust . He ordered it and presented it too me at the beginning of the tomato season about 5 years ago! What a great guy…how many husbands buy their wives canning equipment?
