Tomato & Chilli Passata
- 500g mixed tomaotes, quartered
- 2 red chilli
- 4 cloves garlic
- 50ml white wine vinegar
- 100ml water
- 1tbsp caster sugar
Perfect for using up any extra tomatoes, you could also throw in some red peppers or even courgettes and other green veg into this tomato passata – it’s a great way of sneaking vegetables into meals for kids! Perfect with pasta or in any recipe that calls for a passata sauce.
This recipe also freezes well so you can make a big batch and freeze in small portions for later use. More flavourful tomatoes will yield tastier results, so take advantage of any best of season tomatoes.
- In a large heavy based sauce pan, cook the garlic and chilli in olive oil until soft, add the tomatoes and mix well. Turn up the heat and cook whilst stirring for 5 minutes until the tomatoes begin to break down and soften.
- Turn onto a low heat, add the water, vinegar and sugar and simmer with a lid on for 15-20 minutes.
- Press the mixture through a fine sieve using a ladle. Season well and stir in the herbs.