- 2 lbs. vine ripened tomatoes
- 1 garlic bulb, broken up
- Salt and Pepper
- 1/4 cup of oil a
- 2 tablespoons vinegar
- sprinkle with rosemary, basil, oregano and thyme and
- 2 teaspoons caster sugar.
Preparation time 10mins
Cooking time 65mins
Adapted from truerecipe.com
To make passata, use two kilograms of vine-ripened tomatoes, cut them in half and place on an oven tray with one garlic bulb broken up into unpeeled garlic cloves. Season with salt and pepper, drizzle with a quarter cup of oil and two tablespoons vinegar and sprinkle with rosemary, basil, oregano and thyme and two teaspoons caster sugar.
Bake in oven preheated to 180°C for 1 hour or until tomatoes have softened.
Remove from oven and set aside to cool.
Remove and discard the skins of the garlic. Place the tomatoes and garlic in the bowl of a food processor and process to a coarse puree. Taste and season with salt and pepper.
If you’re using tinned tomatoes, heat oil in a large pan over medium heat. Add one small onion and one garlic clove and cook until softened. Add the tinned tomatoes, two teaspoons tomato paste, salt, pepper and one teaspoon sugar and any herbs. Cook, stirring occasionally, for 10 minutes or until the sauce thickens.
Transfer mixture to the bowl of a food processor and process until almost smooth. Taste and season the tomato passata with salt, pepper and sugar.