Passata di pomodoro
I made this today for a couple of recipes that I'll post soon. Making your own is always best even if shop bought is acceptable. This, however, adds a freshness that lifts any recipe. As it's used together with other recipes, I never use oil or salt as you risk to make it completely unbalanced when added to another dish. This makes about 250 ml. #Italian #tomatosauce
Passata di pomodoro
I made this today for a couple of recipes that I'll post soon. Making your own is always best even if shop bought is acceptable. This, however, adds a freshness that lifts any recipe. As it's used together with other recipes, I never use oil or salt as you risk to make it completely unbalanced when added to another dish. This makes about 250 ml. #Italian #tomatosauce
Cooking Instructions
- 1
Wash and chop tomatoes. Add to a pan. Add some fresh basil
- 2
Turn on the heat to low. Cook stirring occasionally for about 45 mins.
- 3
Using a sieve, spoon and a bowl, strain the sauce, using spoon to squish it down. Leave to cool and store in fridge for 1-2 days, or in a sterilised glass jar for 1-2 weeks
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