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Hi all,
A few of you have said you heard us giving this recipe yesterday on Liza Tarbuck's radio 2 drive time show - but you were driving so couldn't write it down. Firstly, we're pleased to hear that! Secondly, here it is again:
Ingredients:
20 really ripe tomatoes
2 onions
A chilli pepper
A good glug of nice olive oil
Sea salt and cracked black pepper
Mixed herbs, fresh or dried
2 tbsp sugar
2 tbsp parmesan
Put your oven on a 180-200C
While it's warming up, chop the tomatoes in half, and the onions and chilli into quarters and lay in a large baking tray or roasting tin. Drizzle with olive oil, season with salt, pepper and herbs, toss gently to incorporate and then bang in the oven for 30-40 mins.
Once most of the moisture has evaporated, remove from the oven, place in a blender to puree, and then pass through a sieve to remove the skins and seeds. Pop in a pan, add the parmesan and sugar, boil gently for 5 mins to melt, and that's it! Delicious as a sauce for pasta, or for adding to soups and casseroles, and can be frozen in batches.
Anyone else got a good recipe for passata? This is from the ed knowing an Italian family who made theirs using tinned toms, but she wanted to have a go at making a rich tom sauce using her own toms.
Thanks, the GYO team
A few of you have said you heard us giving this recipe yesterday on Liza Tarbuck's radio 2 drive time show - but you were driving so couldn't write it down. Firstly, we're pleased to hear that! Secondly, here it is again:
Ingredients:
20 really ripe tomatoes
2 onions
A chilli pepper
A good glug of nice olive oil
Sea salt and cracked black pepper
Mixed herbs, fresh or dried
2 tbsp sugar
2 tbsp parmesan
Put your oven on a 180-200C
While it's warming up, chop the tomatoes in half, and the onions and chilli into quarters and lay in a large baking tray or roasting tin. Drizzle with olive oil, season with salt, pepper and herbs, toss gently to incorporate and then bang in the oven for 30-40 mins.
Once most of the moisture has evaporated, remove from the oven, place in a blender to puree, and then pass through a sieve to remove the skins and seeds. Pop in a pan, add the parmesan and sugar, boil gently for 5 mins to melt, and that's it! Delicious as a sauce for pasta, or for adding to soups and casseroles, and can be frozen in batches.
Anyone else got a good recipe for passata? This is from the ed knowing an Italian family who made theirs using tinned toms, but she wanted to have a go at making a rich tom sauce using her own toms.
Thanks, the GYO team
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