Tomato Passata - cooking recipe

Ingredients
    2 1/4 lbs ripe tomatoes, roughly chopped
    2 tbsp extra virgin olive oil
    1 None onion, sliced
Preparation
    In a large, heavy-based saucepan, cook tomatoes, covered, on medium heat 10 minutes. Pass mixture through a coarse sieve, discarding skins and seeds.
    Heat 2 tablespoons extra-virgin olive oil in a large saucepan on medium. Cook onion for 10 minutes, stirring, until softened. Add tomato puree and simmer for 30 minutes, stirring occasionally. Season to taste.
    Pour into warm sterilized bottles or jars and seal.

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