Rigamonti Passata Machine
Rigamonti Passata machine is primarily used for separating the pulp (passata) from the skin and pips of the tomato. It’s also very good for citrus and other fruits and veg where pith/pips need to be separated from the flesh. A spare parts service is available should you damage any part and the machine is guaranteed for a year (please keep your receipt).
Find a clean surface and adhere the machine to the worktop by pushing down the lever on the base. Sometimes, wetting it a little can help make it stick better. Put the white tray in front of the large lip to catch the passata, and a small bowl under the side lip to catch the waste.
Place some tomatoes in the hopper. If they are large, cut them into smaller pieces. The action of turning the handle forces the tomatoes through the sieve at the bottom and separates the pulp. You might want to run the waste through the machine again if it looks quite wet and juicy for maximum extraction.
You can freeze the passata in bags or pour into sterilised jars and add salt to taste (this helps preserve). Basil, origano, garlic, olive oil etc. can also be added before hermetically sealing the jars. To clean, remove the handle, crusher and lip (these are dishwashable) and wash the unit under hot water. It’s best not to dish wash the main unit due to the pure rubber base. Enjoy !!
Home-made Passata
In Italy, San Marzano plum tomatoes are grown almost exclusively for making passata for the whole year. It is then stored in sterilised jars and used for pasta sauce, pizza’s etc.
Make your passata by putting your tomatoes through your Rigamonti passata machine. Sometimes it is worth putting the dry matter again and then leave your passata standing to see if excess liquid forms (for example if you have used ‘wet’ salad tomatoes, and drain that off.
For bottling, it’s best to add a pinch of salt to taste and place in sterilised jars with basil, thyme, garlic or chilli if you wish. Add a dash of olive oil on the top of the passata for flavour and to act as a protective seal. Put the lids on your preserving jars hand tight then hermetically seal by covering in cold water, bring to a boil and simmer for 20 minutes, then removing only once the water has cooled. Once hermetically sealed, there is no need to refrigerate and they will store in a larder for up to 1yr.