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
  1. Cut the washed tomatoes in half and place on 2 oven trays.
  2. In a mortar and pestle add roughly chopped herbs, with half of the salt and pepper then pound away!
  3.  Add apple cider vinegar and a quarter cup of the oil to the herbs and mix. Then add remaining oil.
  4. Then add the herb mixture to the tomatoes. Making sure all the tomatoes are coated with the herbs and oil.
  5. 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)
  6. 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.
  7. 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

❤ Sarah