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Nutrition: per serving

  • kcal51
  • fat2g
    low
  • saturates0g
  • carbs6g
  • sugars6g
    low
  • fibre2g
  • protein2g
  • salt0g
    low

Method

  • step 1

    Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.

  • step 2

    Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.

Recipe from Good Food magazine, September 2012

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Comments, questions and tips (13)

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Overall rating

A star rating of 4.8 out of 5.25 ratings

bryantamy12A1Bir4MO

I have lots of different tomatoes and so just chucked them in the pan, now making my second lot, can't wait to taste this with my meatballs later, also adding some home grown bell peppers in after the blending and siving for a extra taste

tinkerbell_264

Used a mix of different home grown tomatoes and blitzed with a stick blender before sieving and freezing in portions.

kentbird

Made this today, just used a mixture of sun gold and cherry tomatoes (which i didn't skin) and it turned out lovely. Will definitely do this again.

wdeans1963

question

I have a glut of Roma plum tomatoes and want to make the passata and will use blender if necessary, my question is, do I need to remove the skins first?

fletcher3840y5EhKCfj

Cut a small cross in the base of the tomatoes and plunge them into boiling water for 30 secs. then into iced water to stop cooking them. The skins can then be peeled off.

anne55

I made this today as I have a glut of tomatoes putting basil in with the sugar and blending all of it as suggested in here. It came fantastic, the flavour was amazing and when it cooked down it looked just like passata. Will definitely make some more and it's so easy to do

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