Passata

 Ok, let's cut the crap - CLICK HERE to download a PDF printable of this recipe to keep - Enjoy, Marylin xxx

 

Ok, let's be real - making my own pasta gives me life! PSA: this isn't the OG recipe that the nonnas make BUT it is easy and downright delicious! I make 3kg batches at a time and portion them off in 500ml jar/containers and pop them in the freezer ready to defrost whenever I need. 

Ingredients: 

  • 3kg ripe truss tomatoes
  • 1 red capsicum 
  • 1 large red onion 
  • 6 cloves of garlic
  • 1 deseeded long red chilli
  • 1 cup of a mix of fresh herbs such as basil, parsley and oregano

Method: 

  1. Pre heat the oven and 200 degrees. In a deep baking/roasting tray, place all the ingredients and drizzle a generous amount of olive oil. Cover and bake for approx. 30-45 minutes or until all the vegetables have completely collapsed. 
  2. Allow to cool and blitz with a stick blender or in a food processor. 
  3. Divide up Passata in 500ml portions and freeze. 

NOTE: 

  • If you want plain Pasta just bake the tomatoes with olive oil. 
  • When using in a dish to deepen the taste add 1-2 tbsp of tomato paste. 


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