Subscribe via RSS

Passata

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This is a lovely thick and smooth sauce that is easily made from a glut of fresh ripe tomatoes. It’s great for pasta sauces but can also be used as a part of a marinade or to give a rich tomato flavour to curries, soups and stews. Once made, the cooled passata will keep in the fridge for 3-4 days or freeze away in smaller quantities for up to 2 months.

  • Makes: 1 litre

  • Prep time: 10 mins

  • Cooking time: 50 mins

  • Total time: 1 hr

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

For a richer tomato flavour add 1-2 tbsp sundried tomato paste to the pan with the vinegar and sugar.

Ingredients

  • 1tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 5 garlic cloves, peeled and chopped
  • 1.5kg ripe tomatoes, roughly chopped
  • Few fresh basil leaves
  • 1tbsp balsamic vinegar
  • 2tsp caster sugar
  • Salt and freshly ground black pepper

Method

  1. Heat the oil in a large deep pan and gently fry the onion and garlic for 10 mins until very soft. Transfer to a food processor or blender and process to a smooth paste.
  2. Add the chopped tomatoes and basil to the pan and cook gently, stirring frequently, for 20-25 mins until the tomatoes are soft and pulpy. Cool for 10 mins then push through a sieve to make a smooth tomato sauce.
  3. Return the onion paste and tomato sauce to the pan with the vinegar and sugar and simmer gently for 10-15 mins, stirring, until you have a thick passata. Season to taste with salt and freshly ground black pepper. Cool then store in clean jars or sealable containers in the fridge.

By Nichola Palmer

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Are you planning on making food gifts for Christmas this year?

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Other Chef Recipes

  • Tomato, mozzarella and basil salad
    Goodtoknow TV Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman's Weekly see all videos > This traditional Italian salad – notice ho...
  • Crunchy tuna filler
    Goodtoknow TV Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman's Weekly see all videos > Fillers are so versatile. Made up in minut...
  • Pasta ribbons with prawns and cherry tomatoes
    Goodtoknow TV Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman's Weekly see all videos > A sophisticated pasta dish of tagliatelle ...
  • Pork curry
    Goodtoknow TV Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman's Weekly see all videos > Made with lean and quick-to-cook pork f...
  • Tomato and Asparagus ?Carbonara?
    Tomato and Asparagus “Carbonara” by Pam on September 30, 2012 I found this recipe in the September 2012 issue of Cooking Light and I couldn’t wait to make it.  It took ve...

Comments are closed.