Does anyone have a Passata machine for processing tomatoes - removing the skin and seeds in the process?
Something like this
https://seedsofitaly.com/passata-machine...cco-large/
I hate the little bits of skin that get left after cooking tomatoes for soups/sauces and I hate even more the process of peeling tomatoes .
Is it worth investing in a machine or would it be another gadget for the back of the cupboard?
I wouldn't use one. I cut tomatoes in half and remove a minimal amount of core as the skin is attached to this. Then They are put in a pyrex dish in the microwave till the flesh softens and a straight edged knife can squeeze the pulp out. This doesn't remove the seeds.
I find alicante are about the easiest variety doing this for plenty of juice. Orange banana skin well also and have more flesh.
I didn’t know it was a thing .
I usually make the soup blitz it within an inch of its life (I hate lumpy soup of any sort). Then just pass it though a sieve. That works for me.
I've considered a machine but not seriously, I don't mind the bits and pieces or peeling toms but the time it takes to reduce the bog standard toms to a thick sauce is what gets me. More often than not I roast the toms these days. The passata machine might be useful on roasted toms. I think I'll wait for you to get one and see how you get on
Liquidiser and a sieve here too! Same for fresh off the vine (just washed) or roasted.
I could use MrPP's 60 litre beer making vat, that goes on a huge floor standing gas burner!
I did like the sieve/stirrer on a long handle.
Doesn't that look like fun. I noticed they squeezed a lot of the of the water/juice out before 'grinding' the toms. Did your chooks like tomato skins V?
Bronwen Brownhen is very fond of all things tomato,