|Tomato harvest from the garden|
|Ready for the oven|
My version of passata involves adding some capsicums and chilies for spice, herbs for flavour and some garlic for.. well.. some garlicky goodness! I also like to put it in the oven to mellow out the sharp tomato flavour. Cooking the tomatoes also means you can go ahead and puree the skins. The cooking fills the house with a fantastic aroma too!
Take advantage of the waning tomato season and make your very own passata. What kind of extras will you put in yours?
Lucy's Tomato Passata (makes 800mL)
A Lucyeats Original
2kg ripe tomatoes
1 bulb garlic
2 green chili peppers
1/4 cup olive oil
2 Tablespoons red wine vinegar
2 teaspoons white sugar
Fresh herbs such as rosemary, thyme, and basil
Salt and pepper
1. Preheat oven to 180°C.
2. Cut tomatoes and capsicums into large pieces and place onto an oven tray. Break up the garlic bulb into unpeeled cloves and add to the tray.
3. Add remaining ingredients and toss gently.
4. Place the tray into the oven and bake for 1 hour or until tomatoes have become soft.
5. Remove from the oven and set aside to cool for about 10-15 minutes.
6. Squeeze the flesh out of each garlic clove and discard the skins.
7. Place the tomatoes and garlic in a food processor and process to a puree.
8. Season with salt and pepper to taste if required.