We arrived home to a glut of tomatoes. Amazingly they had survive extreme heat and a cyclone of rain and were hanging plumply off the vines, splitting with ripeness. The Voice of Reason and I stepped into Martha Stewart mode, picked a bucket (and I mean bucket) of the ripest ones and started cooking. My contribution was a passata to use with mince for lasagna or bolagnese, Miss J's was eating tomatoes like apples straight out the bucket, the VoR experimented with a secret recipe tomato sauce (delicious).
Both turned out really well but I can only share the passata with you, the sauce is as I said before, secret. Hopefully you are enjoying the tomato harvest bounty too.
Ingredients:
As many ripe tomatoes as you want to make into passata.
1kg of tomatoes made 1 litre of passata.
A combined handful of rosemary, oreganum, thyme.
10 - 12 garlic cloves
2 tablespoons white vinegar
2 tablespoons sugar
1 tablespoon salt
1/4 cup of olive oil
To make:
Cut tomatoes in half and place in roasting pan with unpeeled garlic cloves and fresh herbs.
Add the remaining ingredients and place pan in a slow oven (160) for an hour, or until tomatoes have softened.
Remove from oven and cool.
Once cool remove garlic skins, they should pop off easily.
Place tomato mixture in a blender and blend until smooth. You can pass the passata through a sieve if you want a really fine sauce but I can't be bothered.
Store your delicious passata in sterilised jars or bottles, or freeze, and end enjoy long after summer harvest is over.
We ate the left overs as a thick fragrant tomato soup.
Totally delicious & totally simple, especially when the tomatoes are out of your own garden.
Tuesday, February 5, 2013
Posted by Futch
Posted in build house home, growing tomatoes, my cooking, passata, tomato passata, urban farmer, urban farming