I have had a good crop of tomatoes on my allotment, far more than I can use in salads so I am going to make tomato passata and store it for future use. The exception to this is my ‘Big Daddy’ tomatoes, a large Spanish-style variety, which the family aka grandsons are eagerly waiting for to use in their burgers.
When they were brought to Europe from America in the 16th century, tomatoes were considered poisonous, therefore tomato plants were grown exclusively for ornamental purposes. It took about two centuries for the initial distrust to fade and for tomatoes to be considered edible. In the meantime, the tomato plant had adapted very well to the climate of Southern Europe.
Italy is the home of the original and best tomato passata. I find shop-bought passata bland and watery, homemade is so much better.
Produce From The Allotment
This recipe is one from my allotment produce collection. I try and grow as many of my favourite vegetables as possible. Fresh veg is packed full of goodness and just tastes better than shop-bought produce. Pick some sweetcorn or green beans for example and cook them within an hour or two, they taste amazing, sweet and crunchy. You can’t beat it.
I have collected together recipes which I think will bring out the best of my homegrown salad, fruit and vegetables. Just remember to wash and prepare your produce thoroughly before cooking and/or eating it. As the old saying goes “there is only one thing worse than finding a maggot in an apple and that is finding half a maggot”.
Easy Homemade Tomato Passata
Ingredients
- 1 kg tomato halved or quartered
- 6 garlic cloves halved
- 1 tbsp olive oil
- 1 tsp caster sugar
Conversions
Instructions
- Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.
- Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.
You may also like one of my other favourite recipes …
