It is used as the basis of many sauces or included in dishes, often as a salad accompaniment.
Tomato Passata is made from the glut of sun-ripened tomatoes that reach perfection at the height of summer. Nothing is wasted. The sauce is bottled or placed into large jars and kept until needed. Here is a simple Tomato Passata recipe, a lovely way for you to enjoy all your hard work and loving attention!
- 2.5kg tomatoes, washed with imperfections removed
- 1 medium bunch of fresh basil
- 1 whole onion, finely chopped
- A generous drizzle of Olive oil
- 4 cloves of garlic
- * Optional – 2 roasted peppers, skins removed, pulp the flesh.
- 2 tspns Sea salt
- Add your tomatoes to a large heavy based pan, the bigger the better.
- Using a potato masher, break up some of the tomatoes to release the juice. Do not add water. The passata is best when only the juice and essence is used.
- Bring the tomatoes to the boil, stirring all the time to prevent the tomatoes at the base of the pan from burning. Then turn down to a simmer and leave for one hour to reduce.
- When you are satisfied that the tomatoes have broken down sufficiently, take off the heat and allow to cool.
- When cool, pass the resulting tomato pulp through a sieve and the back of a large spoon.
- Cover the base of the large pan in olive oil and add the onion, finely chopped, and the garlic. If you wish, you can add the pulp from roasted peppers to give the tomato passata an alternative taste.
- When the onions are translucent, pour in the tomato passata, add salt and fresh basil to taste.
- Bring to the boil and then turn to a simmer until your tomato passata has reached a thickness that you like.
- Spoon your cooled tomato passata into the jars and seal tightly when completely cool.