Description
This will make approximately 1 cup of tomato sauce.
Ingredients
Scale
Sauce
- 500g passata, see recipe included below
- 40g sugar, sweeter of choice, dates or rice malt syrup
- 1 tsp rock salt
- ½ tsp malt or white vinegar, or more for a more tart sauce like store bought
Passata
- 1kg fresh or tinned whole tomatoes, see notes
- 4 garlic cloves, peeled and sliced in half
- ½ small onion, peeled and halved
- 1 tsp salt
- 20g olive oil
Instructions
Sauce
- Place passata (500g), sugar (40g), rock salt (1tsp) and vinegar (1/2 tsp) to bowl.
- Program 25 minutes / 100C / Speed 2. Place internal steaming basket on t op to prevent any splatters although there really shouldn’t be any unless you are doubling this recipe.
- Pour into a clean bottle and keep in the fridge for two weeks. See notes.
Passata
- Place garlic clove (4) and onion (1/2) into bowl. Speed7 / 5 seconds. Scrape down.
- Add oil (20g) to bowl. Program 5 minutes / 110C / speed 2.
- Add tomatoes (800g) to bowl.
- Program 20 minutes / 110C / Speed 2. Place internal steaming basket on t op to prevent any splatters.
- Pour into jar or bottle.
Notes
- Tomato Sauce can be frozen. I divide this in to two portions and freeze one. Simply thaw before using.
- Passata will keep for up to 7 days in the fridge or freeze.
- The trick to keeping this sauce nice and red is using fresh, in season tomatoes. Sauces turn orange when using tomatoes not in season (Thank you MasterChef for that tip!).