Home-Grown Tomato Passata
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| Using home grown tomatoes or vine tomatoes will greatly increase the flavour |
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| Sauce |
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| Preparation Time: |
30 minutes |
| Cooking Time: |
2 hours |
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| 1 1/2 Kg. Tomatoes |
| 8 Shallots, chopped fine |
| 4 cloves Garlic, chopped fine |
| 1 inch Ginger, chopped fine |
| 1 small Green Pepper |
| 2 Bay Leaves |
| sprig Thyme |
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| Wash tomatos and put into a large pan and mash so as to break the skins. Add all other ingredients and 3/4 cup water. Bring to the boil and simmer, covered for 1 1/2 hours on a very low flame. Stir from time to time ensuring that the contents do not burn on the bottom of the pan.
Allow to cool and force mixture through a sieve, discarding tomato skins, pips and any other solids. |
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| Return the sauce to the stove and bring to a gently boil, reduce liquid until a slightly thicker consistency is obtained then either bottle the liquid in steralised jars or freeze until required. |
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Recipe supplied by ChilliWorld |
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