Home made basil passata (Italian basil tomato sauce)
This classic pasta sauce recipe oozes traditional Italian flavours.
Marthinus Strydom
Pollo alla parmigiana (Chicken Parmesan)
The Story
Passata is an uncooked tomato purée that has been strained of seeds and skins. It originated in Italy but is used throughout Europe. Some passatas are chunkier and some are smoother, depending on the brand. Some people claim that passata can also be cooked, but most agree that it is uncooked. You will also see it spelled passato and passata di pomodoro, and it can also simply be called “strained tomatoes.”
This recipe makes 3 x 450g jars of passata
More about Italy
Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.
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Ingredients
Method
- 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,
- 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.
- 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 sterilized glass jars and lids.
- This recipe makes 3 x 450g jars of passata
