Tomato Passata
Passata, or tomato coulis, is a fine purée rather than a thick sauce. Pardon the pun…but you won’t lay off the sauce with this one!
Ingredients
- 4.4 lb (2 kg) plum tomatoes
- 1 onion, cut into thin wedges
- 2 garlic cloves, thinly sliced
- 1/4 cup (10 g) fresh basil leaves
- 1 tsp salt
Instructions
- Cut the tomatoes in half lengthwise and remove the seeds. Reserve the juice and seeds for another use.
- Place the tomatoes in a large pot. Add the onion, garlic, basil and salt. Bring to a boil. Lower the heat and simmer, covered, for 25 minutes, stirring occasionally.
- Pass the tomato sauce through a food mill set over a large bowl. Return to the pot. Let simmer over medium-low heat for 20 minutes or until the sauce thickens.
- The sauce is ready to use in your favourite recipes. It will keep for 1 week in the refrigerator in an airtight container. It can also be frozen.
Passata, or tomato coulis, is a fine purée rather than a thick sauce. Pardon the pun…but you won’t lay off the sauce with this one!