Create a simple tomato sauce to add straight to pasta or as the basis for other recpies.

Ingredients

Method

  1. Place the tomato in a large saucepan or stockpot with the garlic and salt.
  2. Using kitchen string, tie herbs into a bundle and throw them into the pan.
  3. Simmer over medium-high heat, stirring occasionally, for 30 minutes or until the tomatoes break down and become pulpy. Cool slightly.
  4. Remove from the heat and discard the herb bundle. Pass the tomato mixture through a food mill (mouli) and return to a clean saucepan. (Alternately, you can whizz the mixture in a food processor or with a stick mixer, then strain to remove the seeds and skin. Your sauce may turn a bit orange in colour – it will still taste great though.) 
  5. Preheat the oven to 120ºC. Place six 500 g preserving jars and lids on a baking tray, then place in the oven for 30 minutes to sterilise. Meanwhile, return the saucepan of passata to medium heat and simmer for 30 minutes or until thickened.
  6. Ladle the hot passata into the hot jars, filling almost to the top, and seal with the lids. 
  7. To preserve the passsata, wrap the jars in newspaper and pack, standing up, into a large saucepan or stockpot. Fill the pan with water, making sure the jars are submerged, and place over medium heat. Bring to the boil and cook for 1 hour to vacuum seal the jars, topping up with boiling water to ensure the jars are always submerged. Allow jars to cool completely in the water.
  • Prepared as above and stored in a cool dark place, your passata will last for up to 1 year.
  • Opened jars of passata will keep in the fridge for up to 1 week.