Passata sauce is a thick tomato mass with aromatic spices. You can add onion, garlic or celery to your taste. I have my own proven recipe, I will share it with you now!
Ingredients
- Cherry tomatoes (very ripe) – 1 kg
- Garlic - 3 clove
- Celery - 1 stem
- Basil - 2 twigs
- Olive oil - 120 ml
- A mixture of peppers with peas - 1 tbsp.l.
- Sugar - 1 tsp.
- Salt (large) – 1 tsp.
Step-by-step cooking recipe
Make a cross-shaped incision at the base of each tomato, put it in a deep bowl and pour boiling water for 2 minutes.
Drain the water, peel and cut the vegetables into cubes.
Chop celery, basil and peeled garlic.
Heat the oil in a frying pan, add garlic, celery and fry for 2 minutes.
Add the tomatoes and continue to cook over low heat for 20 minutes. Excess moisture should evaporate and the mass will thicken.
Rub the pepper mixture with peas in a mortar and pour it into a frying pan.
Add salt, sugar and chopped basil. Stir and warm everything together for 5 minutes.
Rub the sauce through a sieve to remove the hard particles and make it more homogeneous.
