TOMATO PASSATA RECIPE [PASSATA DI POMODORO]
Passata di pomodoro is an Italian staple. You have likely heard of it or used it without even knowing! Tomato passata is something any chef should be familiar with, and the history behind it is also worth knowing.
Provided by Nonna Box
Categories Sauce
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 10
Number Of Ingredients 2
Steps:
- Slice each tomato in half and scoop out the seeds. You can opt to leave the seeds in the tomatoes and simply strain the vegetables later in the recipe, however, removing them in the beginning is the best way to ensure there are no seeds in the passata. It also prevents the passata from being too liquid and allows for a thicker sauce.
- Place the cleaned tomatoes in a large pot, cover and cook over medium-low heat, stirring occasionally. Cook the tomatoes until they are soft, not totally mashed. Roughly it will take about 20 minutes.
- Place the tomatoes through a strainer machine or food mill to puree them well, crushing the skins and making the sauce perfectly smooth.
- If the sauce is too liquid for you at this stage, place it in a very fine strainer to remove some of the liquid.
- The sauce is now ready to use or can!
Nutrition Facts : Calories 37 kcal, CarbohydrateContent 8 g, ProteinContent 2 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 10 mg, FiberContent 2 g, SugarContent 5 g, ServingSize 1 serving
CREAMY TOMATO SOUP RECIPE | BBC GOOD FOOD
A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish
Provided by Sarah Cook
Categories Lunch, Soup
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield Serves 6 adults and 6 kids
Number Of Ingredients 13
Steps:
- Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.
- Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
- To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).
Nutrition Facts : Calories 180 calories, FatContent 6 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 5 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.2 milligram of sodium
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