Home made Passata

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Home made Passata

Home made Passata

Today I would like to share with you this tasty Home-made Passata that I have made myself. It tastes good, and is very rich in colour. All you have to do when you add this Home-made Passata to your dish, is add garlic or maybe an extra herb should you wish to increase the flavour.

As I grow my own tomatoes, I always end up with too many in my kitchen, and you can only eat so many a day or in a dish or in a salad. I always grow more than I need, but this time my next door neighbour went away and of course, as we are all  good neighbours, I looked after his tomatoes, so you know what happened then – even more tomatoes!

The only way to deal with them, is to dry them, pickle them, purée them or preserve them or anything else, as long as you make use of them.To be honest, they come in very handy in the winter when I make pasta or stew. Although I used 3 kilos, I only ended up with 4 jars. You can make this any time of the year as long as you buy your tomatoes when they are very ripe and low in price.

Let’s see how this sauce is made:

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Home made Passata
Votes: 1
Rating: 5
You:
Rate this recipe!
Course sauce
Cuisine Italian
Prep Time 10 minutes
Cook Time 3 hours
Servings
Jars
Ingredients
Course sauce
Cuisine Italian
Prep Time 10 minutes
Cook Time 3 hours
Servings
Jars
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Put the cut tomatoes face up in a oven tray, then sprinkle with the oregano, thyme, salt, and drizzle with olive oil.
  2. Bake in an oven for 3 hours, on a very low setting.
  3. Remove from the oven and let them cool down making sure you don't burn your self. Now blitz them in a food processor until smooth.
  4. Pour into a medium saucepan and cook on medium heat. Keep mixing until the sauce starts bubbling, for about 5 mins, then remove from the heat, They should be still soft.
  5. Pour into sterilised glass jars, leave about 1/2" at the top, then pour in one tablespoon of olive oil and close immediately.
Recipe Notes

It is important to close your jar whilst it's very hot (i.e. as soon as it is filled) - this way it will seal itself.

The reason you need to cook it after blitzing is to absorb the excess water.

No need to remove the pips for this recipe.

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