Veggie lasagne
A light but luscious vegetarian lasagne to tickle your taste buds - it contains just 13g of fat compared to the more usual 19g
Tomato passata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 800ml
Skip to ingredients
- 1kg tomatohalved or quartered
- 6 garlic cloveshalved
- 1 tbsp olive oil
- 1 tsp caster sugar
Nutrition: per serving
- kcal51
- fat2glow
- saturates0g
- carbs6g
- sugars6glow
- fibre2g
- protein2g
- salt0glow
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.
