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Tomato passata

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Tomato passata

Name: Tomato passata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 800ml
Cuisine: Italian
Ingredients: 1kg tomato halved or quartered; 6 garlic cloves halved; 1 tbsp olive oil; 1 tsp caster sugar

Good Food team

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Makes 800ml

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.6 out of 5.31 ratingsRate

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Batch cooking sieved tomato sauce means you can freeze it in portions and defrost it to use however you please. Perfect for pasta, rice and pizza dishes

Freezable

Dairy-free

Egg-free

Gluten-free

Healthy

Nut-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg tomato

halved or quartered
6 garlic cloves

halved
1 tbsp olive oil
1 tsp caster sugar

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Nutrition: per serving

kcal51
fat2g

low
saturates0g
carbs6g
sugars6g

low
fibre2g
protein2g
salt0g

low

Method

step 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.
step 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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A star rating of 4.6 out of 5.31 ratings

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