Passata

Every now and then, we pick up a bargain box of tomatoes for a few quid from our local greengrocer. You can only eat so much tomato soup so my friend Ruth gave me her passata recipe. Much nicer than tinned tomatoes, this can be used in any tomato-based dish such as Bolognaise, pizza topping, with spaghetti and meatballs or I reckon, it would be pretty good in a Bloody Mary!

This quantity should make about 1 litre.

  • 2kg toms (halved)IMG_8015
  • 200g shallots
  • 4 garlic cloves
  • 1tsp salt and pepper
  • 1tsp sugar
  • A few sprigs of herbs – I use thyme
  • Splash of olive oil
  1. Roast at 170°C for 1 hour (the house will smell fantastic)
  2. Push the tomatoes though a mouli or sieve
  3. Boil in a saucepan until thick (10-20 minutes)
  4. Store in sterilised jars
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