Passata… Your own made fresh
Passata made from fresh tomatoes can be easy to prepare and so tasty…
Every Saturday morning is my weekly big food shopping time. On my list are always tomatoes… They are known to be an excellent source of the antioxidant vitamin C and other antioxidants that help combat the formation of free radicals known to be linked with cancer. I often eat a tomato like I would eat an apple!
When Claudine was going through breast cancer she thought a lot about how to cut down on SUGAR and as much you may think buying a made up pasta sauce or cans of tomatoes is easy and handy in the pantry – they do contain quite a lot of sugar and sodium.
I found this easy to make, home-made Passata sauce recipe from Silvia’s Cucina by Silvia Colloca… I know Claudine loves this one…
Silvia is an Italian-born food lover living in Sydney, Australia. Silvia’s Cucina shares unfussy, delicious, recipes that have been passed down through her family for generations. http://silviascucina.net/
So what we need is …
- 3×450 gr jar
- A food miller
- 2kg ripe tomatoes – cut into quarter
- 1 stick of celery – (I slice it very fine)
- 2 spring onions – cut into chunks
- 1 chilli pepper – (You don’t have to if you don’t like the heat)
- 2-3 handful of basil
- Fresh oregano – a few sprigs
- Salt to taste
How to do it…
- Add all the prepared vegetables into a large sauce pan over a medium heat and then gently simmer on lower heat and cook for 30 – 40 minutes till all the vegetables softened. Then taste it and add salt to your liking …
- Take it from the stove and let it cool down for 10 minutes, then in batches, pass the vegetables through the food miller. If you don’t like the seeds or the nectar sieve it to gain a smoother sauce … It’s up to your liking… you might like it chunkier …
- Add the sauce back to the sauce pan for a few minutes and then it’s ready to pour into the jars.
Jars … If you’re not familiar with the process, this is how Silvia Colloca does it …
- She always uses new lids as old lids will fail to seal the jar safely.
- Silvia sterilizes jars and lids, simply by putting them in the dish washer and run a hot temperature cycle. She lets them to dry in the machine.
- She then fills the hot jars with the sauce until 3/4 full. Then seal with the lid secured and turn the jars upside down to facilitate the creation of the vacuum, and allow them to cool at room temperature.
- You can also sterilize them in a pot of boiling water for 20 minutes. LIFT them out with tongs, allow them to dry, upside down, on a clean tea towel, then proceed as above.
- Store the jars upright in a dark cupboard and consume within 6 months.
Well that is easy isn’t it?
It’s healthy too and cooking for me, is very therapeutic … With a bit of background music … that’s how I cook … I love looking through my cook books and going on the internet …
If you have children they might like to join in with the vegetable food mill…
Oh! And don’t shy away from recipes because you might not have the ingredients…
Often you can use another ingredient or even add on and before you know it – you have your own recipe!
It’s like Jazz musicians … Just improvise… “It’s all in the Jazz!”
Here’s how I played ‘Jazz’ with Passata sauce
The other day I had lots of bits of leftover food… a half capsicum, a bit of zucchini and a quarter of eggplant … I just threw it all in with the tomatoes … The result was a very yummy sauce!
How could you play Jazz with Passata sauce?
I’d love to hear how you did it?
Love Mrs Sprout