Topic: Passata or tomatoes

[hedgerwallace]

I was just wondering if a base recipe calls for tinned tomatoes, would it be ok to use passata instead, the reason I ask is my blender is not very good so I thought it might make a smoother base??

[LouP]

When I use passata when making the curry it is always a bit too tomato-ey BUT if thats all I have then I use a bit less and water it down a little. Maybe you could do that? maybe a third less and replace that with water?

[JerryM]

for me tin tomato in base full stop.

for use in dish becomes much more difficult. i've tried blended tin toms in place of tom puree and found it a step back. also tried both in making chilli sauce. probably not BIR but have settled on using passata.

[chewytikka]

hedgerwallace

Make Curry life easy for yourself.
You NEED a good blender.

[london]

hedgerwallace

Make Curry life easy for yourself.
You NEED a good blender.

+1 stick blenders are as cheap as chips.

[rshome123]

I've used passata once in a making the end curry, but found the taste rather 'tomato soupey'.  Perhaps just the brand I was using.  Having mainly used tomato pur?e diluted in the past I know prefer using blended tinned plum tomatoes.

[littlechilie]

Hedgerwallace I also have used both and in my early years of BIR I used Passata and it will work fine. but as I have learned my BIR flavours well along my path, now I also recommend blended tinned toms or tom pur?e.

[LouP]

I use a Kenwood mini chopper to blend my tomatoes, onions and fresh chillies for my curries

http://www.currys.co.uk/gbuk/household-appliances/small-kitchen-appliances/food-preparation/food-processors/kenwood-ch180-food-processor-white-00939730-pdt.html?gclid=CjwKEAjwgMieBRCB3bqB94e9lD4SJABW3sTNhu8gbv59hK3Rci1-4q64UIevOu_qoDv1re4cifTpuhoCsNjw_wcB&srcid=198&cmpid=ppc~gg~~~Exact&mctag=gg_goog_7904&s_kwcid=AL!3391!3!53189914164!!!g!64555874004!&ef_id=U7003AAABesJ6vX5:20140726065744:s

[JerryM]

only a thought. i don't have a jazy blender - cheep as chips argos special (breaks buy new)

the only "bits" i ever get - not from toms but from whole spice (ie coriander, cumin, fennel seed etc). if i get too casual and don't grind the whole spice enough - this can come through in the final curry and is a real pain.

[hedgerwallace]

Okay guys, a new blender it is, can't be making sub standard curries, that would never do!!!
Thanks for all the good advice