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@edmundro
Blending tomatoes for passata? Burn the heretic!
Separating skins and pips means your passata lasts forever and is a much nicer consistency.
We normally roast our toms then push through a sieve with a spoon. Overall process takes hours depending on how many kg of toms we’re doing.
With the machine it was a 2min dip in boiling water then straight through the machine. Yielded twice as much as the sieve method and took minutes, not hours. Also way less mess.
I hate kitchen gadgets and have a tiny kitchen(no toaster, no microwave etc). Even though it’ll only be used a couple of times a year as far as I’m concerned it’s already paid for itself in its first run.