Tomato Passata
I had ordered extra fruit and vegetables for Christmas and ended up with extra tomatoes so I decided to make Tomato Passata, tomato puree that I use all the time in my pasta sauces. It was pretty easy to make and can be frozen for up to 2 months, so it will no doubt get used before then.
Firstly you need to peel the fresh tomatoes. Bring a large pot of water to a rolling boil. Remove any stems that maybe on the tomatoes and cut a cross about 2 cm across on the bottom of the tomato (the other side to where you removed the stem.) Fill a bowl large enough for 4 tomatoes with water and ice.
Place the tomatoes into the boiling water, 4 at a time, for 30 seconds to a minutes. The cross will slightly open. Then drop into the ice water. Once removed from the ice water you should be able to remove the skin from the tomatoes. Once all the skin is removed chop the tomatoes.
In a large deep saucepan pour the oil, add both the fresh and tinned tomatoes. Finally add the sugar, basil, salt and garlic. Cook over a medium heat for 30-45 minutes, stirring every 10 minutes. You may need to adjust the heat, you just want it to bubble gently. When the tomatoes can be easily mashed remove from the heat. Allow it to cool before passing it through a sieve or food mill to create a smooth mixture.
I made a double batch as I had so many tomatoes. I have jarred some and have keep it in the fridge to make bolognese sauce. As I said earlier I have frozen the remainder in containers to be used later.
Until next time, happy cooking, Kate
***Ingredients
Firstly you need to peel the fresh tomatoes. Bring a large pot of water to a rolling boil. Remove any stems that maybe on the tomatoes and cut a cross about 2 cm across on the bottom of the tomato (the other side to where you removed the stem.) Fill a bowl large enough for 4 tomatoes with water and ice.
Place the tomatoes into the boiling water, 4 at a time, for 30 seconds to a minutes. The cross will slightly open. Then drop into the ice water. Once removed from the ice water you should be able to remove the skin from the tomatoes. Once all the skin is removed chop the tomatoes.
In a large deep saucepan pour the oil, add both the fresh and tinned tomatoes. Finally add the sugar, basil, salt and garlic. Cook over a medium heat for 30-45 minutes, stirring every 10 minutes. You may need to adjust the heat, you just want it to bubble gently. When the tomatoes can be easily mashed remove from the heat. Allow it to cool before passing it through a sieve or food mill to create a smooth mixture.
I made a double batch as I had so many tomatoes. I have jarred some and have keep it in the fridge to make bolognese sauce. As I said earlier I have frozen the remainder in containers to be used later.
Until next time, happy cooking, Kate
***Ingredients
- 2 tablespoons olive oil
- 250 grams tinned tomatoes
- 300 grams fresh tomatoes
- 1 tablespoon sugar
- 2 cloves garlic
- 10 fresh basil leaves, torn
- Pinch of salt
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