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  • Tomatoes…the more, the merrier

  • One or two onions

  • Some garlic

  • Garden herbs

  • A teaspoon of sugar

  • Salt and pepper 

  • Olive oil

     

     

     

     

     

     

     

     

     

Shopping list:

Can easily be stored in the freezer, so feel free to make a large batch.

 

Contains no lactose and is glutenfree.

Passata

I always have a good tomato passata at the ready and make sure the freezer is stocked with a fresh batch. It is the cornerstone of a quick pasta, a home-made pizza, a lasagna, a soup, ...

 

Frankly, once you start making your own tomato passata, you won't go back to store bought varieties. Using fresh tomatoes adds so much more taste and lifts everyday dishes up to a whole new level.
 

By all means, experiment with your own seasoning. Some like it hot, others prefer it richer or sweeten it with a pinch of sugar. 

Halve the tomatoes …don’t bother to clean the seeds out or peel them. Just remove any greens. Roughly chop the onions, garlic and garden herbs up.

 

Put the tomatoes on a baking tray, the cut side facing up and sprinkle all the chopped ingredients over and between them. Do the same with the sugar and season with salt and pepper. Finish by sprinkling the olive oil over the tomatoes. Preheat your oven on 180° Celsius and slide the tray in, leaving it there for about an hour to grill.

 

Take them out and pour it all in a foodmill. Pass it through, milling until a relatively dry paste of tomato skin, seeds and whatever’s left remains. You’ll now have a delicious tomato sauce. Bring it to boil quick and short and you’ll have a nice base for pizza, sauces, soups, …

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