For the recipe of zucchini, taccole and baby onions with pistachio and basil crumbs, peel the zucchini and cut them in half lengthwise. Peel the onions and cut into the largest pieces. Blanch the onions and jackdaws in plenty of salted water for 1 minute. Drain and cool them in ice water. Mix all the vegetables and season with oil and salt. Arrange them on a baking sheet lined with baking paper. Blend the pistachios with the bread and basil and distribute them on the vegetables. Bake at 180 ° C for 18-20 minutes.
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
For a richer tomato flavour add 1-2 tbsp sundried tomato paste to the pan with the vinegar and sugar.
By Nichola Palmer
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Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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