Tomato passata sauce
Photo by Tamara West
Though traditionally made from uncooked tomatoes that have been pureed and strained, our passata is quickly cooked, preserving colourful cherry tomatoes in a vibrant fresh sauce. Makes enough to store in a sealed container in the fridge for up to a week or freeze in serving portions to use for pasta or wherever a hit of tomato sauce is required.
- Heat olive oil in a pan. Add the onion and crushed garlic. Sweat until the onion is fragrant and translucent. Add the cherry tomatoes and ginger. Add the balsamic vinegar and salt and simmer over a medium heat until the tomatoes have half broken down into a pulpy sauce.
- Add the basil leaves and freshly ground pepper to taste, then remove from the heat and rest, covered with a sheet of baking paper.
- For a richer tomato sauce, add more vinegar and continue the cooking process until the tomatoes have completely broken down and the sauce is thick. Then strain, and preserve