Passata Machine “Large”(without bowl)

Product Description Passata Machine “Large” 1 Year Guarantee. Made in Lecco (Lombardia) to restaurant standards in food safe Polypropylene with full spare parts back up. Polypropylene is recyclable, has no toxic waste, no toxic emission, no halogens and no flourocarbens so it is low impact on the environment See a review by Steve Ott of Kitchen Garden Magazine Aug 2018 Pop the tomatoes in the top, turn the handle, and it will separate the tomato pulp (passata), from the skin and the seeds. A must in every Italian kitchen. Bottle the passata and then use for pasta, pizza, sauces, ketchup, soups etc. You can Choose between two sizes: – PassataMachine Velox32.99 – PassataMachine “Large” 39.99 Passata Passata is NOT liquidised tomatoes nor passed through a mouli both of which will give you a cloudy, bitty and unpleasant passata instead of being smooth, red and velvety. You could do it the traditional way and dip the toms in boiling water, removing the skins and passing them (passata) through a sieve which is time consuming. Alternatively, there are some passata machines on the market but we recommend the Rigmonti one weve supplied here for 20 years, great value and it will process about 50kg of tomatoes per hour. Simply fix it using the large sucker to a work top, put the tomatoes in the hopper, turn the handle, the passata comes out one side, the dry skin and pips the other. just need a bowl either side to collect the passata on one side and the skin and remains at the other. How to hermetically seal a jar – Fill your sterilized jars with the passata, a dash of olive oil and a pinch of salt, rosemary or garlic or chilli to taste.Then simply put the lid on hand tight, place jars into a deep saucepan with water to just under their lids, place a tea towel in between, cover and bring to a rolling boil and simmer for 20 mins. Turn the gas off and then allow to cool before removing the jars from the water and store in the larder or a cool dark airy place. Videos Rigamonti Pietro & figli – ART. 66-68 TOMATO PRESSES “Velox” “Master”