About this recipe:Nothing does more to elevate the taste of pasta than a homemade passata. Here's my basic recipe made from the last tomatoes of the season in my garden, that I made in a large quantity to freeze.
1 teaspoon olive oil
2 carrots, coarsely grated
2 garlic cloves, crushed
1 teaspoon caster sugar
1 tablespoon minced fresh basil
salt and ground black pepper
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Method Prep:20min › Cook:35min › Ready in:55min
To peel the tomatoes, bring a large pan of water to the boil. Add the tomatoes; leave them in the hot water for 30 seconds. Remove the tomatoes and plunge into cold water. They will peel easily. Cut the tomatoes into large chunks.
Heat the olive oil in a large pan, stir in the carrots and brown them quickly, then add the garlic and tomatoes.
Simmer, stirring from time to time, for 15 minutes. Stir in the sugar and basil and cook, stirring often, until the tomatoes are tender and most of the juice is reduced, about 15 more minutes.
Puree into a smooth sauce. Season with salt and pepper. The sauce is ready to use or freeze.
Working with the above proportions, it is easy to make a much larger batch. You can double, treble or quadruple the recipe easily, and the passata keeps for months in the freezer.