Passata

Passata

By
From
The Natural Cook
Makes
500 g
Photographer
Laura Edwards

Preserve an abundance of tomatoes with this recipe… or just make a nice tomato sauce!

Ingredients

Quantity Ingredient
1kg ripe tomatoes
2-3 basil leaves

Method

  1. Wash the tomatoes, then blend them to a fine pulp. Gently simmer them in a wide saucepan for 15–30 minutes, until they have reduced to a thick sauce. Taste them as they reduce, decide when you have reached your desired consistency and flavour, then stop cooking. Sterilise a 500 g jar, place the basil leaves at the bottom and fill with the passata.

Variations

  • Harira: Finely chop 1 red onion and 1 celery stick with its leaves. Gently fry both for 10 minutes in a little light olive oil with ½ teaspoon each of cumin seeds, paprika, turmeric, ground ginger and cinnamon and a pinch of salt. Now pour in 50 g green lentils, 120 g cooked chickpeas, 300 g passata and 500 ml water. Simmer for 30 minutes. Finish the soup with a knob of butter and a sprig of chopped parsley and serve with lemon wedges. Serves 4–6.

    Gnocchi: Passata makes a great instant sauce for gnocchi. Boil 1 kg Desiree potatoes for 20 minutes, or until soft. Drain and, when cool enough to handle, peel off the skins and compost them. Mash the potato, season to taste and add a small lightly beaten egg and 280 g spelt flour. Knead. If it feels a bit wet, add a little more flour. Split the dough into four. One at a time, dust each piece with flour and roll into a long sausage about 2 cm thick. Cut into 3 cm-long pieces, dust with flour and cook immediately. To cook, drop into simmering water for five minutes, or until the gnocchi float to the surface. Mix into hot passata and sprinkle with finely grated parmesan. Serves 4–6.

Storage

  • The passata should keep for at least two weeks in a sterilised jar.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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