Tomato passata

Tomato passata

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(3 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Makes 800ml
Batch cooking sieved tomato sauce means you can freeze it in portions and defrost to use however you please

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per serving

  • kcal51
  • fat2g
  • saturates0g
  • carbs6g
  • sugars6g
  • fibre2g
  • protein2g
  • salt0g
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Ingredients

  • 1kg tomato, halved or quartered

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 6 garlic clove, halved
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp caster sugar

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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Comments (3)

Fentona's picture
5

This is so easy and tastes fantastic - we were overun with tomatoes after the summer and don't like chutney so this recipe is ideal. 4 kg of toms turned into passata. It makes a delicious base for soup too.

hazel1970's picture

I do something very similar, but do it in the oven, and its gorgeous, MY TOP TIP is to free in ice cube trays, or other small containers,then you can add a few cubes to a casserole, and if you want a larger quantity, get out what you need and they thaw quicker than a large amount

jeang's picture

During the summer 'glut' of tomatoes here in Spain I make enough to last a year-
I add a large chopped onion to the above recipe but blitz in the blender-then reduce in a large saucepan until thick-cool and freeze-no sieving required- can also add when reduced some lightly fried mushrooms peppers etc

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