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Roasted tomato passata

Recipe blog

Roasted tomato passata

Emily Kerrigan

It only takes a minute to whack a tray of tomatoes in the oven before blitzing in a processor - but a batch of this is beyond useful. At its most basic, it's a pasta sauce that you need never again buy in a little tub. Move up a level and you've got a pizza (or muffin pizza) sauce, the basis for a ragu or lasagne or a sauce for meatballs. And you won't believe how much tastier your version is than anything shop-bought. The chilli doesn't make it too hot for kids, it just gives it a little twang. 

Makes a 750ml jar

1kg ripe tomatoes
2 cloves of garlic
2 tbsp oregano
½ tsp dried crushed chillies
½ tsp sugar
2 tbsp olive oil

Takes 50 minutes

1. Preheat your oven to 200°C/400°F/Gas mark 6. Help your kids roughly chop the tomatoes and pop in a roasting tray. Crush in 2 cloves of garlic and add the oregano, chillies and sugar.

2. Give it all a good mix then drizzle over the olive oil. It doesn't need to be the good stuff - save that for salad dressings.

3. Roast for 45 minutes then blitz in a food processor. Keep for up to 3 days in the fridge in a jar with a lid or freeze batches in ziploc bags to defrost when needed.