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Jams and Chutneys / Megan's Tomato Passata
« on: November 07, 2009, 04:12:17 am »
This is delicious. It's one that can either be used straight away or canned in jars and kept in the cupboard for up to 6 months.
Megan's Tomato Passata
2kg very ripe tomatoes
good slug or two olive oil
Sea Salt
1 large brown onion
2 cloves garlic
1 Tbsp olive oil
3 bay leaves
handful fresh marjoram, rosemary, oregano, sage (or two tsp dried Italian herbs)
pepper
Preheat oven to 180° C.
Cut core from tomatoes and place in baking dish. Pour over oil and sprinkle with sea salt. Roast for 30 minutes until soft and skin is loose.
Meanwhile, chop onion and garlic in . Add olive oil and sauté on 100°, speed 3 for about 5 or 6 minutes until soft.
Remove tomatoes from oven. Cool slightly and peel away skin. Pour tomatoes and juice into and add herbs. Cook on Varoma, speed 2 - 3 for 30 minutes, NO mc, or until reduced. Test for seasoning and if necessary.
Pour hot sauce into sterilised jars with popping lids or canning jars and seal. Place in a pot and pour cold water in to come ˝ way up the jars. Bring to boil and boil for 10 minutes. Leave in pot until cool. Lids will pop down if sealed correctly.
Keeps for 6 months in the cupboard.
Megan's Tomato Passata
2kg very ripe tomatoes
good slug or two olive oil
Sea Salt
1 large brown onion
2 cloves garlic
1 Tbsp olive oil
3 bay leaves
handful fresh marjoram, rosemary, oregano, sage (or two tsp dried Italian herbs)
pepper
Preheat oven to 180° C.
Cut core from tomatoes and place in baking dish. Pour over oil and sprinkle with sea salt. Roast for 30 minutes until soft and skin is loose.
Meanwhile, chop onion and garlic in . Add olive oil and sauté on 100°, speed 3 for about 5 or 6 minutes until soft.
Remove tomatoes from oven. Cool slightly and peel away skin. Pour tomatoes and juice into and add herbs. Cook on Varoma, speed 2 - 3 for 30 minutes, NO mc, or until reduced. Test for seasoning and if necessary.
Pour hot sauce into sterilised jars with popping lids or canning jars and seal. Place in a pot and pour cold water in to come ˝ way up the jars. Bring to boil and boil for 10 minutes. Leave in pot until cool. Lids will pop down if sealed correctly.
Keeps for 6 months in the cupboard.