Fresh tomato passata

Fresh tomato passata

By
From
Tuscany
Makes
750 ml
Photographer
Helen Cathcart

This is Andrea Falcone’s method of making a passata to use in soups such as the Winter Tomato & Bread Soup. He includes the skins as this increases the flavour of the soup. You can also use it in place of tinned tomatoes when making a tomato sauce.

Ingredients

Quantity Ingredient
1kg fresh ripe, flavourful tomatoes
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Cut the tomatoes in half (around the equator, not pole to pole) and put them cut side up in a roasting tray. Sprinkle with salt and pepper and roast for 20 minutes or until they just start to collapse and brown. Remove from the oven and put the tomatoes in a blender or food processor. Pulse to blend, until smooth. The passata will keep for up to 4 days in the fridge.
Tags:
Italy
Italian
Caldesi
Tuscany
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