Tomato Passata.

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• lemon_farmer

  24 October 2011

  lemon_farmer rated and commented on this recipe

  

  Excellent use of a glut, then used it to make sticky ribs, pasta with chorizo, all sorts. Will certainly make again, thank you.

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• Fara

  06 January 2012

  Fara rated and commented on this recipe

  

  Delicious!!!

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• Karen Pooley

  26 January 2012

  Karen Pooley commented on this recipe

  This is a wholesome and tasty passata and I use it in any italian recipe I can - totally delicious!!!

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• Sylvia

  07 October 2012

  Sylvia rated and commented on this recipe

  

  An excellent use of a glut of tomatoes, I added red pepper and oregano instead of basil, that also worked. It freezes well too.

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• haddy

  22 May 2013

  haddy commented on this recipe

  tinned tomatos works as well, out of season homegrown of course..

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Ingredients

• 15 Fully ripened medium to large tomatoes, halved.
• 1 Large, finely chopped red onion.
• 2 tbls Olive oil.
• 4 Pealed and chopped cloves of garlic.
• 1 tbls Finely chopped basil.
• 1 Desert sp Sundried tomato paste.
• 1 Desert sp Tomato puree.
• 1 tsp Course ground black pepper.
• Salt to taste.
• Makes approximately 1 ltr.

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Serves 4

Preparation and cooking times

Ingredients

• 15 Fully ripened medium to large tomatoes, halved.
• 1 Large, finely chopped red onion.
• 2 tbls Olive oil.
• 4 Pealed and chopped cloves of garlic.
• 1 tbls Finely chopped basil.
• 1 Desert sp Sundried tomato paste.
• 1 Desert sp Tomato puree.
• 1 tsp Course ground black pepper.
• Salt to taste.
• Makes approximately 1 ltr.

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