Passata
Gluten Free, Lactose Free, Low FODMAP, Onion and garlic Free, Vegetarian
There is no better use for the summer tomato glut, than to make a large pot of passata. It’s such a versatile thing, that really takes advantage of that homegrown sweet tomato flavor. Use it as is on pasta, use it as a meal base for lasagna, stews, and soups… the sky is the limit! This freezes really well - so make a big double pot and freeze some for later date - your future self will thank you.
Passata
Yield: 5
Prep time: 5 MinCook time: 15 MinInactive time: 10 MinTotal time: 30 Min
Ingredients
- 1 kg tomatoes
- 2 TBSP Cobram Estate Garlic Infused Extra Virgin Olive Oil
- 2 TSP sugar
- 1/4 Cup fresh herbs (I have used fresh Oregano and pizza thyme, woody stems removed)
- Salt and pepper to season
Instructions
- Cut up the tomatoes into roughly 1.5-2 inch pieces. Leave them whole if they are small.
- Place the Olive Oil, chopped tomatoes and herbs together in a large saucepan and gently cook over a medium heat for 10 minutes. The tomatoes should begin to collapse.
- Season and add in the sugar, then boil for 5 minutes.
- Press mixture through a sieve. *optional step see below notes
- serve hot over pasta with plenty of freshly grated parmesan, or divide into freezer proof containers and keep in the freezer for up to 3 months.
Notes
*Traditionally a passata is passed through a sieve to remove the skins, any chunks of herb etc. I like the chunky character of an unsieved passata, and often will omit doing that step completely.