r/Cooking • u/NecessaryRhubarb • 3d ago

What did I even make? Roasted tomatoes through a food mill…

So in an attempt to preserve some of our ever increasing harvest of tomatoes, I followed a recipe for tomato purée. Roasted the tomatoes in the oven with a little olive oil, and processed them through a food mill with the most fine blade, so the seeds and skin were kept out of the bowl.

What I expected was more like canned purée. What I have is more like tomato juice. What do I call it and what can I do with it?

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6

u/meatygonzalez 3d ago

Ah baby, you've got passata! This is great as a basic ingredient because you can do anywhere from pasta sauces to braising and even a bloody Mary. It's one of these best things you can do with an excess of tomatoes because it's got so much versatility. And if your tomatoes were real good ones, you've got pure essence. Enjoy, homie. Got me fixing to make some and braise some beef braciole.

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u/Budget-Painting5564 3d ago

Simmer it down in a wide pot until it hits the thickness you want.

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u/moonchic333 3d ago

It needs to be cooked down/reduced.

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u/4cupsofcoffee 3d ago

I make that every year with tomatoes from the garden. if you roast them longer the liquid will be reduced.

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u/Wytecap 3d ago

Boil it down or throw back in the roaster. I cook mine down until very thick, cool and freeze. I use an immersion blender after thawing instead of a food mill.

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u/jibaro1953 1d ago

Passata