Cherry toms for passata??

[NaturalBlue]

Can anyone help me? I've roasted 2kgs of cherry tomatoes with some herbs a little bit of onion and some garlic - ive just started to push it through the sieve but instead of a lovely red passata I've got brown runny mush is it the cherry tomatoes or have I done something wrong??

[Green Aura]

Don't know for certain but you might be having a similar problem to the one MMM experienced when she roasted them for making a sauce for bottling. I think cherry tomatoes just have too much innards and not enough flesh so they just become watery. You could always boil it for a while to reduce the liquid. But don't season it til you've done that or it might get dreadfully salty.

Personally I wouldn't worry about the colour, if it tastes OK.

[Millymollymandy]

Did you taste it? It should taste of heaven. Then don't worry about what colour it is or how runny - cherry toms seem to contain a lot more water/liquid than bigger toms and the toms I've reduced down in a saucepan and sieve makes pure runny soup but tastes glorious and the colour is orange (but then I've got some yellow and orange toms as well as red).

[patR]

Quite often the probs are your expecting the colour to be like you buy in the shops... but yours wont have all the addatives and colours and yucky stuff to make it red and keep its colour... yours will just have wonderful taste! chery toms do take a little more roasting than some, roast till the liquid has gone gloopy