Ingredients (makes about 1ltr.):
- 15 Fully ripened medium to large tomatoes, halved.
- 1 Large, finely chopped red onion.
- 2 tbls Olive oil
- 4 Pealed and chopped cloves of garlic.
- 1 tbls Finely chopped basil
- 1 Desert sp Sundried tomato paste
- 1 Desert sp Tomato puree.
- 1 tsp Course ground black pepper
- Salt to taste
Method:
- Place the tomatoes, garlic, basil and black pepper into a blender and liquidise.
- Using a large frying pan gently fry the red onion in the olive oil until just golden. Add to blender and liquidise.
- Pour the blender contents into your large pan and bring to the boil.
- Add the sun dried tomato paste and tomato puree and thoroughly mix.
- Now gently simmer, stirring frequently for 10 – 15 minutes and reduce until you have the perfect passata.