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.
Once the fried onion is added the colour of the mixture changes from pink to deep orange.


Gently heat the contents of the pan and let simmer gently for 15 minutes. Season further with salt and pepper.

In order for the flavours of the passata to develop, the mixture needs to be reduced further. This can be achieved on a very low heat. Cooked in a slow cooker on high with the lid removed (to allow some evaporation) is a good way of doing this. The passata will develop a beautiful deep red colour which will tell you it is ready. Adjust seasoning to your taste.


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