Passata, a word that, for me at least, evokes
the feeling and smells of a preserved Summer.
A classic Passata, I'm told, includes tomatoes,
onion, a little garlic and basil. Other
suggestions leaving out garlic and basil to keep it "plain". Other additions to mix include red peppers,
celery, oregano or bay (instead of the basil).
I have also made it in smaller batches, with chilli, additional garlic
and dill. But label your jars or freezer
boxes accurately!
The Passata that I make, is more inclined
towards the former classic rather than the paired down version and I do tend to
add a little more onion than is, I gather, the norm. For each five measures of tomatoes and I use
one measure of onion. I also use celery
as I think it complements the basil very well.
Another difference is that I tend to freeze
mine rather than bottle it. But the
method of actually making it remains the same.
For about two and half litres of Passata the
following quantities should be sufficient, but if you like to make your Passata
slightly thicker, obviously the remaining quantity will be less than this.
In a deep pan, a preserving pan is ideal, add
the onions and oil over a gentle heat.
You are aiming to release the onion's own juices without them
evaporating. As the onions start to
soften, add the chopped garlic and continue to cook gently, being careful not
to burn the mixture.
Add the tomatoes and mix thoroughly and allow
to warm through, add a little water if your tomatoes are not quite the end of
season - so this assists in their pulping down.
Once warmed through, you can turn up the heat to moderate and allow
tomatoes to come to a gentle simmer.
Keep watching though, if the heat is too high it will catch. If this starts to happen, take the pan off
the heat immediately, add half a cup of cold water, mix thoroughly and return
to the heat, but on a lower setting.
Keep simmering until the mixture is reduced by
a quarter and a third and then add your basil.
Keep on a low simmer until the basil has completely softened (stalks and
all) and then take off the heat and cover and leave to cool.
After about 30 minutes, and using either a
sieve or a mouli work the mixture to a thin paste. Using a mouli is very quick, but a sieve will
need a little more patience. At this
point you will have an idea as to whether you want to reheat and reduce
further, or to leave as is. This is also
the point where you taste the Passata for seasoning.
Seasonings:
Black Pepper
- Salt
- Cayenne Pepper
- Chilli
- Paprika
Using these seasonings for your Passata is
completely up to you. I prefer not to
add any of the above with only one exception, Paprika, and this is only if I
make a very thick Passata and intend to use it more as tomato concentrate,
rather than a Passata.
Once you have your initial puree, simply pour
back into a clean pan and add your seasoning(s) and heat again to either reduce
the liquid further or to bring up to a sufficient temperature to bottle up (in
sterile jars/bottles in a similar way to jam making).
Personally, for this amount I normally add one
full teaspoon of sweet paprika and I reduce the sieved amount by a further quarter
or so, just enough so I have enough Passata to fill two 1 litre jars or (when
cooled) four 500 ml freezer boxes. Any
surplus, I use on the day for pasta.
One of a number of fresh and very quick supper
ideas which will always hold my heart.
As a tart this makes a very attractive starter or main course.
