Tomato Passata
Author: 
Recipe type: Cooking Sauce
: Italian
 
Ingredients
  • 2kg very ripe tomatoes, halved
  • 1 whole bulb of garlic, cloves separated, peel on
  • good glug or two olive oil
  • sea salt to taste - try 1 tsp first.
  • pepper to taste
  • 2 Tbsp tomato paste
Method
  1. Preheat oven to 135° C.
  2. Cut tomatoes in half and remove core. Place cut side down in baking dish.
  3. Pour over oil and sprinkle with sea salt. Roast for 1 to 1½ hours or until soft and skin is wrinkled and loose.
  4. Cool slightly and squeeze tomatoes and garlic out of skins. Discard skins.
  5. Remove bowl from machine base and place on the bench to prevent any slopping over the side and into the machine base.
  6. Pour tomatoes and juice into Thermomix bowl and add tomato paste.
  7. Puree 10 sec/sp 8.
  8. Scrape down lid and sides of bowl. Cook 15 min/90/speed 3 with basket on top instead of measuring cup. Test for seasoning.
  9. Puree (if you haven't already done so) by setting dial to 40 seconds. Begin on speed 5, gradually increasing to speed 9.
  10. Pour hot sauce into sterilised jars with popping lids or canning jars and seal very tightly.
  11. Tip upside down for about 10 minutes. When turned upright, lids should pop down.
Notes
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.
Recipe by ThermoGourmand at https://thermogourmand.com.au/index.php/2015/06/29/tomato-passata/