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by Alice Warner •

basil garlic passata tomato

Tomato Passata

This is so easy and results in a delicious base for pasta sauces or a pizza. It is also a rich addition to soups and stews. It’s so good I try and make enough to last all year. INGREDIENTS As many ripe tomatoes as you can fit on trays in the ovenA small handful of basil leavesOlive oilWhite vinegarSaltPepperGarlic  STEPS Cut the tomatoes in half and place on an oven tray cut side up. Sprinkle the tomatoes with salt and pepper. Add 4 or 5 torn basil leaves and 3 whole garlic cloves in their skins to each tray on top of the tomatoes. Spritz the tomatoes lightly with the vinegar. Drizzle the tomatoes generously with olive oil. Bake in an oven for 1 hour at 150 degrees Celsius. Peel the garlic cloves and put them with the roasted tomatoes into a food processor and blitz until smooth. You can use the sauce straight away, freeze it in a container or pour it into sterilised jars. For sterilising, fill while the jars and the sauce are still hot and then boil the sealed jars rapidly in a pot of hot water for 10 minutes.  This relish will last a few days in the fridge or up to 12 months in a sterilised jar.