Homemade Passata Recipes
TOMATO PASSATA
Batch cooking sieved tomato sauce means you can freeze it in portions and defrost to use however you please
Provided by Good Food team
Categories Condiment, Dinner
Time 30m
Yield Makes 800ml
Number Of Ingredients 4
Steps:
- 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.
- 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.
Nutrition Facts : Calories 51 calories, Fat 2 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
TOMATO PASSATA RECIPE
Passata di pomodoro is an Italian staple. You have likely heard of it or used it without even knowing! Tomato passata is something any chef should be familiar with, and the history behind it is also worth knowing.
Provided by Nonna Box
Categories Sauce
Time 40m
Number Of Ingredients 2
Steps:
- Slice each tomato in half and scoop out the seeds. You can opt to leave the seeds in the tomatoes and simply strain the vegetables later in the recipe, however, removing them in the beginning is the best way to ensure there are no seeds in the passata. It also prevents the passata from being too liquid and allows for a thicker sauce.
- Place the cleaned tomatoes in a large pot, cover and cook over medium-low heat, stirring occasionally. Cook the tomatoes until they are soft, not totally mashed. Roughly it will take about 20 minutes.
- Place the tomatoes through a strainer machine or food mill to puree them well, crushing the skins and making the sauce perfectly smooth.
- If the sauce is too liquid for you at this stage, place it in a very fine strainer to remove some of the liquid.
- The sauce is now ready to use or can!
Nutrition Facts : Calories 37 kcal, Carbohydrate 8 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
HOMEMADE PASSATA RECIPE
Passata is not that difficult to make at home.And using fresh tomatoes you will notice a real difference in taste.It's a key ingredient in many Italian dishes, such as sauces, pizzas, etc. Homemade passata is great for an authentic Italian flavour, more details below the recipe.
Provided by Minze Vries
Categories ingredient Main Course
Number Of Ingredients 2
Steps:
- Wash the tomatoes under a cold water tap
- Cut the tomatoes in half or quarters (if large)
- Place in a large saucepan with lid on
- Put in the oven or on the hob at low heat for about 20 minutes, until the tomatoes are soft
- When the tomatoes are soft remove from heat and use a food mill or blender to extract the liquid.
- (You might need to run it through a sieve a couple of times, repeating the process with the material from the sieve)
- Either store it in the freezer or resealable jars
Nutrition Facts : Calories 179 kcal, ServingSize 1 serving
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- Check the tomatoes one by one, removing rotten, stained or bruised ones. Then wash them very well under running water. Finally put them in a bowl and start cutting them in half.
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