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.
ROASTED TOMATO PASSATA
Season: August to September. For me, tomato passata is an essential pantry ingredient. I use it as a base for my roasted tomato ketchup (see p. 187), as well as for pasta sauces and curries. The best time to make this preserve is when tomatoes are at their cropping peak-smelling strong, sweet, and aromatic when picked from the vine. This recipe uses 4 1/2 pounds of fruit but, if you are using bought tomatoes as opposed to homegrown ones, I suggest you negotiate a good deal with your local grower and buy a boxful or two. You certainly won't regret it. You can't buy passata like this one!
Yield makes two 16-ounces jars
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Cut the tomatoes in half and place them, cut side up, in a single layer in a large roasting pan. Scatter the shallots, garlic, herbs, salt, pepper, sugar, and oil over the top. Roast for about 1 hour, until the vegetables are well softened. Remove from the oven and purée with a food mill.
- Have your hot, sterilized jars ready (see p. 152). Put the tomato purée into a saucepan and bring to the boiling point. Pour it into the jars, filling them to the brim, and seal immediately with clips or screw-bands. If you're using screw-bands, remember to release the lid by a quarter of a turn (see p. 156).
- Stand the jars in a large saucepan with a folded tea towel on the bottom of the pan. Cover with warm water (100°F) and bring to the simmering point (190°F) over a period of 25 minutes, then simmer for 10 minutes.
- Remove the jars and stand them on a wooden surface or folded tea towel. Tighten the screw-bands, if using. Leave undisturbed until cool, then check the seal (see p. 158). Use within 1 year. Once opened, refrigerate and use within a few days.
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