My new kitchen!

I wish!

No, I am going to resort to a heavy cast iron gas jet that should be able to cope with the weight of a boiler full on bottles when I process my passata.

My new kitchen

With the abundant harvest upon me and no working kitchen it was time to rethink how I am going to process my tomato sauce, passata and pickles etc. Luckily I have been house sitting for my daughter while they are in the USA so I made a batch of tomato sauce  there, using the now loved Grandmas’s best tomato sauce recipe. I tend to drop back the amount of sugar as we don’t have a sweet tooth and it suits us well. I had a few issues last year with the seals on the Grolsch bottles so I have hedged my bets and done a mix of both Grolsch and crown seal bottles.

Tom sauce

Looking good!


Last year I made approximately 300 bottles of pure passata. This is really only a tomato puree that can be used in a multitude of recipes. Italian, Indian, middle eastern and everything in between. I used to make large bottles in my Fowlers outfit but since the kids have home left we don’t need the volume we did, so for the last couple of years I have been preserving my passata sauce in recycled stubbies and my favourite, 500ml cider bottles. This has proven to be a great thing as I can offer a couple of bottles to friends and not stress about having them return precious bottles. Take a few when we go camping and rest assured there are always stubbies available for restocking! I love this process, we haven’t bought tomato puree for yonks and I intend to keep it that way. Anyway, back to the point of the post.

All that's left from last years processing.

All that’s left from last years processing.

Today I picked about 7 kilo of San Marzano which I will turn into passata and 4 kilo of Gross lisse which I can’t wait to have on my toast in the morning, sliced a nice little grind of black pepper and M mm. I had hoped to do it today but it is too hot and windy so maybe tomorrow evening.

todays harvest

A big thank you to Liz at Suburban Tomato for posting her Pickled Bread and Butter Cucumber Recipe. I tried this last night and although quite sweet the flavour is great and they have a little crunch even after this short time.

Bread & Butter Pickled Cucumbers

About fergie51

Sourdough baker, teacher, eater and student. Sustainable living advocate and passionate food grower. Conduct sourdough baking classes at my home and administrator of Facebook support page for Australian & New Zealand sourdough bakers.
This entry was posted in Preserving, Recipes, Tomatoes and tagged , , . Bookmark the permalink.

2 Responses to My new kitchen!

  1. Liz says:

    I made sauce this weekend too. I’ve done stubbies of passata for the last few years but I picked up some nice Fowlers kit on eBay so I thought i’d give that a try this year. Hope the sugar in the cucumbers mellows suffficiently for your palate.


  2. Pingback: Easy Home-Made Tomato Passata | Silvia's Cucina

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