Passata
is made from ripe tomatoes
that have been puréed and sieved to remove the skin and seeds. It is sold in
jars and can be smooth or chunky depending on the sieving.
Ingredients
(makes 3×450 gr jar)
2 kg (4 pounds) of ripe
tomatoes, cut into quarters
1 stick of celery
2 spring onions, cut into
chunks
1 chillie (chilli
pepper), leave out if you don’t like the
heat
2-3 handfuls of fresh basil
a few sprigs of fresh
oregano
salt to taste
1. Put the prepared
vegetables in a large saucepan over medium heat, bring to a gentle simmer, turn
the heat to low and cook for 35-40 minutes or until the vegetables have
softened and the scent of Italy
2. Allow to cool in the spot
for 10 minutes, then, working in batches, pass the vegetables through a food
miller. You can choose to also pass the nectar through a sieve to get rid of
seeds, but I personally like it rustic and a bit chunky.
3. Now all is left for you
to do it is to put the passata back in the saucepan to heat up for a few
minutes, ready to be poured hot into freshly sterilized glass jars and lids.
If you are not familiar with
the process, this is how I do it:
- Always use new lids. Old
lids will fail to seal the jar safely.
- To sterilize jars and
lids, simply put them in the dish water and run a hot temperature cycle. Allow
to dry in the machine, then fill the hot jars with hot liquid until 3/4 full.
Seal with the lid securely. Turn the jars upside down to facilitate the
creation of the vacuum, and allow to cool at room temperature.
- You can also sterilize
them in a pot of boiling water for 20 minutes. LIft them out with tongs, allow
them to dry, upside down, on a clean tea towel, then proceed as above.
Keep the jars in a dark
cupboard and consume within 6 months.
Summer in a bottle! SYLVIA'S CUCINE
Geplaas deur: Dalene Brits*Lekker Resepte vir die Jongergeslag*
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