Sauces, dips & spreads Sauces, dips & spreads

Tomato Passata

thumbnail image 1
thumbnail image 1
Preparation time
15min
Total time
15min
Portion
1 litre(s)
Level
easy
  • TM 31
published: 2014/04/14
changed: 2014/04/14

Ingredients

Tomato Passata

  • 1600 grams tomatoes, 1.5-1.6kgs
  • 1 brown onion, large
  • 2-4 cloves garlic, (I use 4 large cloves)
  • 1 handful of basil leaves, (I use large leaved sweet basil)
  • 50 grams olive oil
  • 2 tablespoons TM vegetable stock, as per EDC
  • 2 tablespoons raw sugar
  • 200-300 grams water
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Recipe's preparation

    I use this sauce as a base for so many meals - a base for pizza - just spread a little olive oil and then some of this sauce with some chopped garlic and add whatever toppings you please! I also use it for various pasta sauces. For a very quick easy lunchtime pasta, I mix some of this passata with a few tablespoons of smooth ricotta or a handful if crumbled feta and add a pinch of chilli flakes. Heat and stir through pasta (I would use Barilla Conchiglie Rigate for this sauce) with some freshly torn basil. I also use this with my Greek meatballs which are always a hit with my boys.

  1. 1.Prepare your tomatoes, with a paring knife, cut the core out of the tomato and cut a cross in the bottom of each tomato - this will mean that the skins will slip off easily once boiled. (I don't usually take the core out of mine, but you can)
    2. Put the tomatoes in the varoma dish - you should be able to fit 1.5kgs approx at a time. If you are doing more than one batch of tomatoes, second and subsequent batches will only need 10 mins of steaming time.  3.Cook tomatoes 20 mins | Varoma | Spd 2  4. Remove the varoma and set aside to cool (you may want to place a glass bowl underneath to catch any drips)


    5. While the tomatoes are cooling, peel 1 medium brown onion, cut in half and add to TM bowl with peeled garlic cloves and basil. chop 1 sec | Sp 7 scrape down sides with spatula. Chop again 1 sec | Sp 7. 


    6. Add 50gms olive oil and cook 4.5 mins | Varoma | Sp 2 with the MC off. Once the tomatoes are cool, peel off the skin off and add to TM bow with 200-300gms of water (if you have collected any cooking liquid in the bowl under the varoma from the tomatoes, you can use this as part of your 200-300gms water. I like 2 add 300gns but 200 with give you a slightly thicker sauce). Add 2 tbsp of TM vegetable stock & 2 tbsp sugar. 


    7. Cook 45 mins | Varoma | Sp soft with basket sitting on top to prevent spitting. At the end of the 45 mins, taste and adjust seasoning if need be. If you prefer a thicker sauce you can reduce by cooking for a further 15 mins at varoma Spd soft with the basket on top.


    8. Blend 5 secs | Sp 3. If you want a very smooth sauce, you can blend on a higher speed - be warned though, over processing of the tomatoes will cause the sauce to turn orange. 


    If I am going to preserve this in bottles, I usually put a sprig of basil in the jar or bottle first and then pour the sauce on top. See below for my preserving tips.


     

Tip

I use this sauce as a base for so many meals - a base for pizza - just spread a little olive oil and then some of this sauce with some chopped garlic and add whatever toppings you please! I also use it for various pasta sauces. For a very quick easy lunchtime pasta, I mix some of this passata with a few tablespoons of smooth ricotta or a handful if crumbled feta and add a pinch of chilli flakes. Heat and stir through pasta (I would use Barilla Conchiglie Rigate for this sauce) with some freshly torn basil. I also use this with my Greek meatballs which are always a hit with my boys. 

Tip - You can freeze this sauce in portions (I always do 2-3 batches in a day) if you want to freeze for pizza, put some into icecube trays so you can take out a few at a time for quickly thawed pizza sauce. You can also bottle it. If you bottle, please follow preserving guidelines, using clean sterile bottles and bottle piping hot sauce into hot bottles.

I generally set my TM bowl of liquid aside after it's cooked and sterilise a 1 Lt bottle and lid in 500 mls water for 12 mins | varoma | sp 2. Then I add hot liquid to hot bottle/jar and seal immediately. Once I've completed all my batches, I boil the jars/bottles in a big pot with water up 3/4 of the side of the bottles or jars for 30 mins on a gentle simmer.  Enjoy!!! For the 'story' beind this recipe, have a read of my blog at www.asliceofvi.blogspot.com.au - you can also follow me on Facebook //www.facebook.com/asliceofvi 

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:
Greek Italian Summer

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