EASY TOMATO PASSATA

Okay so not all of us have an incredible Nonna willing to spend days making us genuine old school pasta sauce, so here is the next best thing that's not so labour intensive.

This sauce is incredibly versatile. From straight up pasta sauce with spaghetti to a pizza base sauce. You can tweak it to make home made ketchup or turn it into a salsa in a nacho bowl. There are so many uses, which is why we recommend making this in a big batch and freezing it for whenever you next need it.

In terms of organic tomato purees, we've found the best to be the Mutti brand but if buying organic isn't at the top of your priority list, you can also use Anna Lisa or Val Verde as well. But here's the kicker, if you really want to make the greatest sauce, be sure to source San Marzano canned tomatoes. There is a reason why the best pizza shops only use these in their sauce.

| Vegetarian | Gluten free |

INGREDIENTS:

2 Bottles of 560g organic Mutti tomato puree

2 Cloves Garlic, crushed

1 Red Onion, finely diced

1 Cup of Water 

2 Tbsp Raw Honey

1 Tbs Dried Oregano Herbs

1 Tbs Dried Italian Herbs

1 Tbs Olive Oil

1 Tbs Spanish Rosemary Salt

DIRECTIONS:

1. Take a large pot and place it on a medium heat. Add a dash of olive and fry your onion.

2. Once it becomes fragrant, add the garlic.

3. Before your garlic begins to brown add your tomato puree.

4. Then add the remaining ingredients. Reduce the heat to low and cover the pot with a lid and allow to simmer away stirring occasionally for about 30-40mins. 

5. The longer you allow it to simmer the better the sauce becomes. To make it extra special, some people like to use chicken stock instead of water and others like to add a dash of red or white wine. The alcohol evaporates in the cooking process, leaving a deeper richer flavour to the sauce.

6. Use a stick mixer to blend it down into a nice smooth sauce or wait till it cools down completely then pop into a blender to achieve the same result.

STORAGE:

Fridge: 7 days

Freezer: 3 months