Passata Recipe Jamie Oliver

BASIC TOMATO SAUCE

Steps:

• Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
• Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter - by leaving the tomatoes whole and letting the mixture cook slowly you'll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don't bother.) Bring to the boil and simmer gently for 1 hour.
• Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
• Pick the basil or marjoram and roughly chop, then add to the pan.
• Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.

HOMEMADE PASSATA RECIPE

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

TOMATO PASSATA

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.

TOMATO PASSATA RECIPE

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!

TOMATO PASSATA.

Steps:

• Place the tomatoes, garlic, basil and black pepper into a blender and liquidise.
• Using a large frying pan gently fry the red onion in the olive oil until just golden. Add to blender and liquidise.
• Pour the blender contents into your large pan and bring to the boil. Add the sun dried tomato paste and tomato puree and thoroughly mix. Now gently simmer, stirring frequently for 10 - 15 minutes and reduce until you have the perfect passata.

JAMIE'S BOLOGNESE SAUCE

Steps:

• Place a large pan on a medium heat. Add 2 lungs of olive oil, sliced bacon and oregano and cook, stir until the bacon is golden.
• Add the veg to the pan and stir every 30 seconds for around 7 minutes or until softened and lightly coloured
• Stir in the minced meat breaking it up with your spoon and brown. Add the passata and half the empty jar with water to the pan. Stir in a good pinch of salt and pepper.
• Pick the basil leaves and put back in the fridge, for later. Finely chop the basil stalks and stir into the pan.
• Bring to the boil. Turn the heat down and simmer with a lid slightly askew for 1 hour, stirring every now and again.
• Take the lid off and cook for another 30 minutes stirring occasionally. If sauce becomes dry add a splash of water.
• Remove the pan from the heat stir through the parmesan, tear and stir in the larger basil leaves.
• Serve with the smaller basil leaves sprinkled over.