11th March, 2016
basic tomato sauce recipe
1kg saucing/cooking tomatoes
1/4 cup olive oil
1 large brown onion, finely chopped
3 garlic cloves, crushed
1 strip lemon rind
2 tablespoons lemon juice
1 bouquet garni
1 teaspoon white sugar
what to do
Using a sharp knife, cut a small cross at the base of each tomato. Place into a large heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until you can see skins beginning to peel off (don't leave for too long as tomatoes will begin to cook). Drain immediately. Peel and discard skin. Remove cores. Finely chop tomatoes.
Heat oil in a large heavy-based saucepan over medium-low heat. Add onion and garlic. Cook for 4 minutes or until soft (don't allow to brown as this will give your sauce a bitter taste). Add tomatoes, lemon rind, lemon juice, bouquet garni and sugar.
Bring sauce to the boil. Reduce heat to low. Simmer, uncovered, for 50 minutes, stirring, or until almost all liquid has evaporated and sauce is thick. Remove lemon rind. Spoon hot sauce into hot sterilised jars. Turn upside down. Stand for 2 minutes. Turn upright. Cool.
(recipe by Dixie Elliott, taste.com.au)
easy home made tomato passata
ingredients (makes 3×450 gram jar)
2 kg (4 pounds) of ripe tomatoes, cut into quarters
1 stick of celery
2 spring onions, cut into chunks
1 chillie (chilli pepper), leave out if you don’t like the heat
2-3 handfuls of fresh basil
a few sprigs of fresh oregano
salt to taste
what to do next
1. Put the prepared vegetables in a large saucepan over medium heat, bring to a gentle simmer, turn the heat to low and cook for 35-40 minutes or until the vegetables have softened and the scent of Italy has invaded your home. Taste for salt and adjust to your liking,
2. Allow to cool in the spot for 10 minutes, then, working in batches, pass the vegetables through a food miller. You can choose to also pass the nectar through a sieve to get rid of seeds, but I personally like it rustic and a bit chunky.
3. Now all is left for you to do it is to put the passata back in the saucepan to heat up for a few minutes, ready to be poured hot into freshly sterilised glass jars and lids.
how to sterilise your bottles/jars
– To sterilize jars and lids, simply put them in the dish water and run a hot temperature cycle. Allow to dry in the machine, then fill the hot jars with hot liquid until 3/4 full. Seal with the lid securely. Turn the jars upside down to facilitate the creation of the vacuum, and allow to cool at room temperature.
– You can also sterilize them in a pot of boiling water for 20 minutes. LIft them out with tongs, allow them to dry, upside down, on a clean tea towel, then proceed as above.
Keep the jars in a dark cupboard and consume within 6 months.
Summer in a bottle!
(recipe by Silvia Colloca, silviascucina.net)