Luca’s Tomato Passata

  • Luca’s Tomato Passata

Rated 5 out of 5 based on 1 votes

Ingredients

  • 5 kg roma tomatoes
  • 1 bunch basil, leaves only
  • 1 x large pot

Method

Cut a cross in base of each tomato. Bring a pan of water to boil. Cook tomatoes in batches for 30-60 secs, until skins start to split. remove with a slotted
spoon and place in iced water. peel, halve and remove seeds. press seeds through a sieve to extract juice. discard seeds. Chop tomato flesh and add to juice.

Heat in a pan, covered, on low, until simmering. remove lid and simmer for 30 mins, until thickened, or up to 50 mins for a thicker mixture.

Remove pan from heat and blend until smooth. add basil.

Pour into sterilised bottles and seal. place in a large pan and cover with hot water. Boil for 30 mins.

Remove jars and cool completely. press centres of lids. If they spring back, reheat or refrigerate. Store in a dark, cool, dry place for up to 1 year. in each cup 415 kilojoules, 6g protein, 1g total fat (neg sat fat), 12g carbohydrate (12g sugar), 8g fibre, 38mg sodium.

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  • I make my own tomato sauce to and was perfect.It is very handy,when you have that in pantry.

    Reply

    by ANNA LINHART on 29/04/2013, 10:54
    ANNA LINHART
  • Rated 5 out of 5 based on 1 votes

    1 person has cooked this

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  • Luca Ciano

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