Hola Happy Sunday!!

I am on a daily Tomato picking routine at the moment as we have got a never-ending flow!! So I decided to make a couple of Passata’s. One is the more traditional Passata, the other is like a tomato sauce with garlic and basil in. It actually tasted great warm as a soup too!!

Passata can be used in many dishes, pasta’s, curries, I used it in a Spanish stew the other day. This is great for anything that has a tomato base . The Basil Passata can be used just with pasta or added to enhance sauces,  or as I say can be eaten as a tasty soup. Try it out…….

Passata:

Ingredients:

2 lbs Tomatoes cut halved/chunks

1 tsp salt

Drizzle of Olive Oil

You will need a mill/grinder.

Method:

Heat a little oil in a pan, then pop in the tomatoes and salt.

Sprinkle in your salt. Now let this cook on a medium heat for about 15 minutes, or until all of the tomatoes have softened.

Set the tomatoes aside for a few minutes to cool.

Now place the tomatoes into the mill and over a large bowl turn the handle so all of the juices run out and the skin remains.

Now with a funnel, pour into a sterilised jar. Let it cool before popping on the lid then store in the fridge.

Next try out this Basil Passata…..

Ingredients:

3 lbs Tomatoes halved

1 Red Onion Diced

3 Celery Sticks Chopped

3 Large Garlic Cloves Grated

1 tsp Salt

1 tbsp Brown Sugar

Selection of Basil, I used a large handful or Greek, Purple and normal. All chopped.

Olive Oil for frying

Method:

Heat the oil in a deep pan and add in the Onions and Celery. Let these soften for a few minutes then add your garlic.

Now tip in the Tomatoes…

Sprinkle in the salt and let these cook for about 3 minutes.

Next add in the sugar and stir into the Tomatoes.

Let this bubble away for 10 minutes then add in your Basil.

Stir this through.

 

Once it is all mixed well it’s ready to blitz!! In a blender pour in all of the Tomatoes and juices. Blitz to a smooth sauce.