Tomato 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
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TOMATO PASSATA RECIPE | HOW TO MAKE ITALIAN PASSATA
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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.
- With a knife, remove the seeds and all the internal part of the tomato, like to make small tomato boats. Now place the tomatoes in a rather large pot.
- Let them cook over low heat, covering the pan with a lid and stirring them from time to time, until they are smashed. Now take your tomato strainer machine and, with a ladle, begin to place the cooked tomatoes in the special slot.
- Turn on the tomato strainer and with the help of the stomper apply some pressure on the tomatoes, to make them go down and enter the machine. If the passata comes out too liquid, pass it through a fine mesh strainer, stirring with a tablespoon, until you get the consistency you want.
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