A rich, garden-fresh tomato base with a hint of sweetness.
Prep time: 30 mins | Cook time: 45 mins | Yields: Approx. 1.5 Liters
Ingredients
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5 kg Mixed Tomatoes (Roma are best, but a mix of Heirloom, Cherry, and Standard works)
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1 Green Bell Pepper, roughly chopped
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2 cups Water (approximate, for initial simmer)
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2 Medium Onions, grated
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1/2 Bulb Garlic (approx. 10 cloves), finely minced or crushed
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Extra Virgin Olive Oil, a "good glug"
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1 Healthy Handful Fresh Basil, chopped
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Sea Salt & Sugar, to taste
Instructions
Clean the tomatoes by removing the green stems and cutting out any imperfections to ensure a clean flavour. Roughly chop the tomatoes and the green bell pepper. Place them into a large pot with roughly 2 cups of water to prevent sticking.
Bring the pot to a steady, gentle simmer over medium heat. Cook for approximately 15 to 20 minutes until the tomatoes have completely broken down and are submerged in their own juices.
Pour the cooked mixture into a colander or sieve. Discard all the thin, acidic water that drains through; this liquid lacks flavour and holds the most acid. Set the remaining softened tomato solids aside in a separate bowl.
Clean your stockpot and return it to the stove. Add a generous glug of olive oil over medium heat. Add the grated onions and garlic, sweating them down until translucent and fragrant, being careful not to brown them.
While the aromatics are sweating, process your cooked tomatoes to remove skins and seeds. For the best texture, run them through a food mill (mouli). Alternatively, you can press them through a fine-mesh sieve or use a blender for a quicker, slightly more textured result.
Pour the processed tomato sauce into the pot with the onions and garlic. Bring the mixture back up to a light simmer for about 5 minutes to allow the flavours to combine.
Taste the sauce and adjust the seasoning with sea salt. Add sugar as needed to balance the natural acidity. Simmer for another 5 minutes, then stir in the fresh chopped basil during the final 2 minutes before removing from the heat.
Immediately transfer the hot passata into sterilised glass jars and seal tightly.
