Homemade Tomato Passata with Fresh Basil
Ingredients
- 2 kg of ripe tomatoes cut into quarters
- 1 stick of celery
- 2 spring onions cut into chunks
- 1 chili leave out if you don’t like the heat
- 3 handfuls of fresh basil
- 4 sprigs of fresh oregano
- salt to taste
Instructions
- Put the prepared vegetables in a large saucepan over medium heat, bring to a gentle simmer, turn the heat to low and cook for 35-40 minutes or until the vegetables have softened and the scent of Italy has invaded your home. Taste for salt and adjust to your liking,
- Allow to cool in the spot for 10 minutes, then, working in batches, pass the vegetables through a food miller. You can choose to also pass the nectar through a sieve to get rid of seeds, but I personally like it rustic and a bit chunky.
- Now all is left for you to do it is to put the passata back in the saucepan to heat up for a few minutes, ready to be poured hot into freshly sterilized glass jars and lids.
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