I've had better luck than normal with the tomato crop - most of the plants that I put in survived my indifferent attention and have yielded a reasonable amount of fruit. One of the varieties that did well was the roma or plum tomatoes. They're crap to eat raw, but they make a good sauce.
I've made tomato sauce before, but not an old fashioned passata. I did a bit of googling and found half a dozen recipes that described making it in six entirely different fashions.
No matter how I cooked it, I wanted the skins off. I didn't want little chunks of skin messing up my sauce.
In years gone by - before I started growing my own - I'd venture out to the Flemington Markets and buy cheap tomatoes by the box. One memory of that time is how hard the little buggers were to skin. I was dreading having to skin a few kilos of the home grown variety. I almost had to use a potato peeler on the ones I bought at the markets.
However, when it came to skinning time, the skins just fell off after doing the X thing across the base with a knife, plunging into boiling water and then into cold water. I couldn't believe how easy it was.
I'm wondering if that's because they were actually ripened on the vine in the sun rather than in a dark shed full of ethylene?
The sauce turned out pretty well too. I can see the attraction at making up a huge vat of it in one go though, and having the entire extended family over to do the skinning, de-seeding and pot stirring.