I just happen to fumble upon this sauce. And after a lot of research I found that this is something that is made in abundance in Italy. It so happens there’s a festival called Melbourne Tomato Festival where in they make Tomato Passata rather on a very large scale. Tomato passata is a way to preserve tomatoes for their use throughout the year.
So after going through a lot of recipes all of which had different ingredients and techniques involved. I started experimenting the dish in my own way and finally came up with something that’s rather really a simple way to preserve these red voluptuous fruit. But I will be frank I hate tomatoes but then I keeping tomato out of a dish is like a criminal offence and so I hard to learn a way to preserve these red monsters even though we Indians never run out of tomatoes what if a asteroid hits the country and at times like such I will have a jar full of tomatoes preserved and locked with their flavors.
- Tomatoes (1 kg of tomatoes give you like a jar full of passata)
- Cherry Tomatoes
- Fresh Basil Leaves
- Cut the ripe tomatoes into halves and put them straight into a pan and leave it on medium heat.
- Let them cook for like 20-30 minutes till water starts to come out of the tomatoes and starts to simmer.
- Then add in the cherry tomatoes and leave them for another 10 – 15 minutes on medium heat.
- Lastly add a 2-3 chopped basil leaves into the pan. (This is not something that is traditionally done. But I loved the hint of basil flavor in the passata so you may as well give this a try).
- Let them cook for another 5 minutes and now pass the whole thing through a strainer. You can use the water that’s left out for any other dish that plan to cook.
- Now using a food mill or a strainer and a food crusher. Crush out all the tomatoes.
- And tadaaaa.a…you have your passata ready.
- Store it in a sterilized jar and leave a whole basil leaf in it.