Passata making day has come and gone. There was plenty of back ground work, sterilizing bottles, sourcing large quantities of good quality tomatoes setting up a gas cooker and finding a pot larger enough to be of any decent use. The tomato gods were on our side providing us with stunning Autumn day, perfect for knocking back a few cold yellow whips in the forms of Peroni. We churned, we squished, we bottled, we laughed, we ate. At the end of the day we prepared our meal of accomplishment of Penne with the champion Passata, onions, garlic, Salami, basil stright from the garden and garnished with generous amounts of Parmigiano Reggiano. A very simple dish and exactly the kind that home made Passata is perfect for.
Over 120kg’s ended up making around 90 bottles of Passata, which we then sterilized in a 44 gallon drum of boiling water, heated by a redgum wood fire below. There was a few things that obviously need some tweaking and improving for next year, but overall it was a great mini harvest festival to celebrate the end of summer. The seasons end is very much evident with my garden looking tired and disheveled although I still have some Capsicum, Carrots, Radish, Pumpkin, Basil, Tomato, Artichoke, Parsley and Zucchini on the go. But generally speaking the garden is ready to be rested however it’s already telling me to think about my winter crops with little garlic stalks from hidden kernels from last year now popping out of the soil already. I have some landscaping work to do before I go wild planting winter veggies and I have some soil improvement work to think about to, it never ends, which I love. It’s the cycles of the garden that keep me inspired.
Thanks to everyone that came, including ‘Pinchy’ the Yabbie who was a proxy for our Sydney friends that couldn’t make it.
If you interested in the process of how to make Passata please let me know.