Tomato passata

When you have an excess of tomatoes, this is what you do with them. Tomato passata is very versatile and keeps well in the freezer.

Time

30 minutes total

Storage notes

keeps in the refrigerator for up to 5 days; freezer for 6 months 

Difficulty

very easy 

Yield

1800 g (servings 12 18)

Ingredients
Weight
Volume
Procedure
A
Tomatoes, fully ripened
2000 g
16 medium
Basil, finely chopped
3 g
1 tbsp
Salt
10 g
1¾ tsp
Pepper
2 g
¼ tsp
1
Combine in the jug of a blender.
2
Blend.
B
Red onion
150 g
1 large
Olive oil
27 g
2 tbsp
3
Sauté until onion is just golden, about 6 minutes.
C
Garlic, finely chopped
12 g
4 cloves
4
Add to pan.
5
Sauté until aromatic, about 1 minute.
6
Add to tomato mixture A.
7
Purée.
8
Transfer to a saucepan set over high heat.
9
Bring to boil.
D
Sundried tomato paste
16 g
1 tbsp
Tomato purée
16 g
1 tbsp
Balsamic vinegar
12 g
2 tsp
0
Add to pan.
-
Stir to combine thoroughly.
=
Reduce heat and simmer for 15 minutes, stirring frequently.

Type component pasta sauce sauce sauce for poultry

Author

Yield

g

Servings

Serving size 100150 g

Serve

Per
serve
Energy (kcal)47.5
Energy (kJ)196.9
Protein (g)1.4
Fat (g)2.1
Carbs (g)5
Sugars (g)4.2
Fiber (g)1.9
Sodium (mg)267
Cholesterol (mg)0

Full details