- Author: Donna J. Seslar
Our 2013 summer garden is pretty much a wrap, although there are still eggplants and Roma tomatoes producing fruit out there. I’m beginning to think that these plants are immortal!
In April we transplanted three Roma tomatoes from 4 inch pots. I think they were purchased from Lowes. The only info on the ‘Bonnie’ label was the name- ‘Roma’ tomato, type-‘determinate’, and matures - ‘73-80 days’. So for the past six months we have enjoyed a HUGE crop of Romas! What to do with them all?
Here’s where my old Lilo Passa Pomodoro springs into action. Years ago, I inherited this wondrous piece of kitchen equipment from an Italian friend of the family. On the box it says “made in Italy” by a company called Pedrini. The company was founded in Italy in 1942, and continues to make kitchen gadgets and cookware (which are sold in the USA), but apparently they no longer make Passa Pomodoros…what a tomato-grower’s loss!
The Lilo unit is made of sturdy plastic and stainless steel parts and it is incredibly efficient and easy to use. I just halve the Romas or quarter larger tomatoes, toss them into the hopper, and grind away. The puree is collected in one container and the discarded seeds and skins in another.
My Romas yielded wonderfully thick and low-moisture puree which is perfect for making tomato sauces and paste. I spent not a few days transforming the puree into delicious pasta sauce and salsa roja (enchilada sauce), using onions, garlic, peppers and herbs from the garden. Our freezer and pantry (I also canned 12 pints of Romas) are full of goodies to last all winter.