Passata

Ingredients

2 kg tomatoes (any variety but roma types are best)
2 teaspoons dried oregano
3-4 cloves garlic or to taste
2 tablespoons olive oil
2 teaspoons honey
2 teaspoons balsamic vinegar
salt and pepper to taste
1 bunch of basil leaves

Method

Place all ingredients in a roasting dish and toss together. Cook in the oven at 180degC for around 30 minutes. Cool slightly and process in a moulie until fine sauce.

If you don’t have a moulie, you can blanch and skin the tomatoes prior to roasting or, alternatively, just remove as much skin as you can post roasting and process in a food processor.

I store my passata in the freezer, but you can bottle and preserve.

Author

Megan Goodman
Donvale