Your passata machine is an updated version of my vegetable mill. Once "passed" I put everything back into a pot and boil it to reduce - as much as possible. Takes at least 4 hours. Then into a roasting dish and dried either in the oven (very very low heat) or in the sun for 2/3 days in a hot sun and drying wind. It becomes quite dark red to black. You can freeze as is, or "putty" up, put into jars, cover with olive oil and store in the fridge. A teaspoon is good for a pizza (mixed to consistency with water.....) The acid content should be quite down to a minimum.
I think Roma are very sweet ( made the mistake of growing too many last year) so this year it will be a mixture of them and Alicante for soups and sauces.
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The acid content should be quite down to a minimum.