Dottore Passata

I delayed doing the overflow passata until it couldn’t be avoided. Another 7 litres.

This is the process:
Pick and sort through tomatoes
Wash
Cut out hard top centres and split plum tomatoes to check for rot
Boil to tomatoes to soften and and losses skins
Scoop from boiling water with wire spoon
Fill hopper of Gulliver the seed and skin separator
Remove excess water with a few cranks into separate bowl
Crank the separator twirling the seed and skin bowl
Repass the seed and skin once
Amalgamate different loose passata into big pits
Cook and reduce for half an hour
Add two tablespoons lemon juice per litre (nothing else)
Wash and delabel 500cl Quattro Stagione preserving jars
Sterilise in 140c oven for 15 minutes
Ladle passata into pouring bowl and fill jars with jam funnel
Put on new lids
Tighten
Turn over for 5 minutes
Turn back
Label
Clean up bowls, pans, Gulliver, splattered passata before it dries and get obstinate
Store
Enjoy