Tomato passata

Tomato passata

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
  • Vegan
  • Healthy
Nutrition info

Nutrition per serving

kcalories
51
protein
2g
carbs
6g
fat
2g
saturates
0g
fibre
2g
sugar
6g
salt
0g

Ingredients

  • 1kg tomatoes, halved or quartered
  • 6 garlic cloves, halved
  • 1 tbsp olive oil
  • 1 tsp caster sugar

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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.

Recipe from Good Food magazine, September 2012

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Comments

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Fentona's picture
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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

rosian'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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