Perfect Passata
This passata is beautifully rich and, if properly reduced so that the flavours can develop, it is good enough to have on its own as a tomato soup. It freezes very well. It is not suitable for bottling.
You need:
15 medium to large ripe tomatoes, chopped and any dense core removed
1 medium to large onion
2 tablespoons olive oil
2 cloves garlic, peeled and pureed
1 tablespoon chopped basil
salt and black pepper
Very important: Ensure that the garlic is pureed by crushing it with the flat side of a knife that has a wide blade. Repeatedly draw the squashed garlic together on the board, chop through the contents and crush again alternately until the puree consistency is achieved. It will have a transparent appearance.
Place the tomatoes, garlic, basil and generous amount of black pepper into the jug of a liquidiser and blend thoroughly. You may need to do this in batches. Once blended, there will be no evidence of the tomato skins - they will all be pureed into the mixutre. Place this in a large saucepan.
Chop the onion and gently fry in the olive oil (with a bit more black pepper).
When the onion is golden, place in the blender jug with a some of the tomato juice and blend this until smooth. Add to the mixture in the saucepan.
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