Onion and Garlic Free Tomato Passata
I love pasta with a rich tomato sauce but what I don’t love is onion and garlic. Well let me rephrase that – I love garlic but my body does not. So with an over abundance of tomatoes in my garden I decided to start creating a recipe which best fits me. I have created a beautifully rich and fragrant Tomato Passata and I can’t wait to share it with you.
- 2 kg ripe tomatoes
- 1 cup chopped fresh herbs ( I used rosemary, oregano, thyme and basil)
- 1 tsp sea salt
- 1 tsp cracked pepper
- 1/2 cup olive oil
- 2 tbs apple cider
- Cut the washed tomatoes in half and place on 2 oven trays.
- In a mortar and pestle add roughly chopped herbs, with half of the salt and pepper then pound away!
- Add apple cider vinegar and a quarter cup of the oil to the herbs and mix. Then add remaining oil.
- Then add the herb mixture to the tomatoes. Making sure all the tomatoes are coated with the herbs and oil.
- Bake in oven preheated to 180°C for 1 hour or until tomatoes have softened. After an hour you may want to lower the temperature to 120°C and cook for a further 30 minutes. (If you are not a fan of tomato skins you may discard them after baking – I did not)
- Place the tomatoes in a food processor and process to a coarse puree. Taste and season with additional with salt and pepper. Continue the process until the mixture is a smooth puree.
- Serve with fresh pasta or vegetables and enjoy or pour into sterilised jars and enjoy in the coming months.
It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato. – Lewis Grizzard
With much love