{"id":916,"date":"2015-06-29T05:04:26","date_gmt":"2015-06-29T05:04:26","guid":{"rendered":"http:\/\/bushgourmand.com.au\/?p=916"},"modified":"2026-05-05T13:05:28","modified_gmt":"2026-05-05T05:05:28","slug":"tomato-passata","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2015\/06\/29\/tomato-passata\/","title":{"rendered":"Slow Roasted Tomato Passata"},"content":{"rendered":"

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Rather than buying a jar of passata, it’s so easy to make your own. In summer, I make large quantities while tomatoes are in season.<\/p>\n

The slow roasting brings out the natural sugars in the tomatoes. This recipe is designed for the TM5 and TM6.<\/p>\n

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\n ThermoGourmand<\/span>\n <\/div>\n

Tomato Passata<\/h2>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Course: <\/span>Cooking Sauce<\/span><\/div><\/div>
Cuisine: <\/span>Italian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
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Ingredients
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  • 2<\/span> kg<\/span> very ripe tomatoes<\/span> halved<\/span><\/li>
  • 1<\/span> whole bulb of garlic<\/span> cloves separated, peel on<\/span><\/li>
  • good glug or two olive oil<\/span><\/li>
  • sea salt to taste - try 1 tsp first.<\/span><\/li>
  • pepper to taste<\/span><\/li>
  • 2<\/span> Tbsp<\/span> tomato paste<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Preheat oven to 135\u00b0 C.<\/div><\/li>
    2. Cut tomatoes in half and remove core. Place cut side down in baking dish.<\/div><\/li>
    3. Pour over oil and sprinkle with sea salt. Roast for 1 to 1 1\/2 hours or until soft and skin is wrinkled and loose.<\/div><\/li>
    4. Cool slightly and squeeze tomatoes and garlic out of skins. Discard skins.<\/div><\/li>
    5. Remove bowl from machine base and place on the bench to prevent any slopping over the side and into the machine base.<\/div><\/li>
    6. Pour tomatoes and juice into Thermomix bowl and add tomato paste.<\/div><\/li>
    7. Puree 10 sec\/sp 8<\/strong>.<\/div><\/li>
    8. Scrape down lid and sides of bowl. Cook 15 min\/90\/speed 3<\/strong> with basket on top instead of measuring cup. Test for seasoning.<\/div><\/li>
    9. Puree (if you haven't already done so) by setting dial to 40 seconds. Begin on speed 5, gradually increasing to speed 9.<\/div><\/li>
    10. Pour hot sauce into sterilised jars with popping lids or canning jars and seal very tightly.<\/div><\/li>
    11. Tip upside down for about 10 minutes. When turned upright, lids should pop down.<\/div><\/li><\/ol><\/div><\/div>\n \n
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      Notes<\/h3>
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      Pureeing before cooking tends to help the sauce keep a stronger red colour.
      Keeps for 6 months in the cupboard if correctly sealed. Once jar is opened, if not all used up, store remainder in the fridge.
      Use in spaghetti bolognaise, lasagne or in stews and soups.<\/span><\/div><\/div>\n
      <\/div>\n \n <\/div>\n <\/div>\n<\/div><\/div><\/div>\n

       <\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      Rather than buying a jar of passata, it’s so easy to make your own. In summer, I make large quantities while tomatoes are in season. The slow roasting brings out the natural sugars in the tomatoes. This recipe is designed for the TM5 and TM6.    <\/p>\n","protected":false},"author":2,"featured_media":917,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":[]},"categories":[172,177],"tags":[113,193],"class_list":{"0":"post-916","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-preserves-and-condiments","8":"category-thermomix","9":"tag-pantry","10":"tag-tomatoes","11":"course-cooking-sauce","12":"cuisine-italian","13":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2015\/06\/Tomatoes.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-eM","jetpack-related-posts":[{"id":197,"url":"http:\/\/thermogourmand.com.au\/index.php\/2010\/02\/06\/vegetable-medley-with-tomato-passata\/","url_meta":{"origin":916,"position":0},"title":"Vegetable Medley with Tomato Passata","date":"February 6, 2010","format":false,"excerpt":"This is one of those dishes that I've had at a restaurant and have re-created at home. In this case, the Venice in Albany. It's a vegetarian meal, but can be easily prepared for carnivores by the addition of some crumbed veal, pork or chicken. This is a summer dish\u2026","rel":"","context":"In "Mains: Vegetarian"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2691,"url":"http:\/\/thermogourmand.com.au\/index.php\/2023\/03\/06\/spinach-chicken-and-ricotta-with-spinach-cannelloni\/","url_meta":{"origin":916,"position":1},"title":"Spinach, Chicken and Ricotta with Spinach Cannelloni","date":"March 6, 2023","format":false,"excerpt":"\u00a0 \u00a0 This is a super delicious dish created for my grandsons. They love pasta - tell me a child who doesn't! So, to entertain them, we first made spinach pasta. 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Well, foraging is allowed, so we grabbed a loaf of bread, croissants,\u2026","rel":"","context":"In "Odds 'n Ends"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2011\/02\/8971.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":910,"url":"http:\/\/thermogourmand.com.au\/index.php\/2015\/06\/29\/canned-soup-substitute\/","url_meta":{"origin":916,"position":4},"title":"Canned Soup Substitute","date":"June 29, 2015","format":false,"excerpt":"How many recipes do you see that use a can of soup? The favourites are cream of mushroom, cream of chicken and tomato soup. 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I had a ruby grapefruit in the fruit bowl that has been sitting\u2026","rel":"","context":"In "Side Dishes"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/comments?post=916"}],"version-history":[{"count":27,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/916\/revisions"}],"predecessor-version":[{"id":4373,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/916\/revisions\/4373"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media\/917"}],"wp:attachment":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media?parent=916"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/categories?post=916"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/tags?post=916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}