Best Tomato Passata Recipes
TOMATO PASSATA
Batch cooking sieved tomato sauce means you can freeze it in portions and defrost to use however you please
Provided by Good Food team
Categories Condiment, Dinner
Time 30m
Yield Makes 800ml
Number Of Ingredients 4
Steps:
- Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.
- Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.
Nutrition Facts : Calories 51 calories, Fat 2 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
TOMATO PASSATA.
Make this delicious Italian passata from your fully ripened garden tomatoes, fresh basil, garlic and red onion. Good for meat, fish and pasta recipes.
Provided by blackethouse
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place the tomatoes, garlic, basil and black pepper into a blender and liquidise.
- Using a large frying pan gently fry the red onion in the olive oil until just golden. Add to blender and liquidise.
- Pour the blender contents into your large pan and bring to the boil. Add the sun dried tomato paste and tomato puree and thoroughly mix. Now gently simmer, stirring frequently for 10 - 15 minutes and reduce until you have the perfect passata.
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