Passata al Pomodoro
From jo_jo_ba 15 years ago
- 7-20 minutes to make
- Serves 13
Makes about 6 1/2 cups of passata - tomato puree, no herbs other than garlic, no salt or pepper, and no oil! You will need a food mill (either manual or electric) and a large crockpot or slow cooker for this recipe, which takes all day (though unattended) to make. Read more It's worth it, though! See less
Ingredients
- 2 1/2 kg fresh tomatoes, chopped shopping list
- 10 cloves garlic shopping list
How to make it
- Place all ingredients in a crockpot.
- Cover and cook on HI for 8 hours, stirring occasionally (if you happen to be around).
- Process through a food mill, discarding skins and seeds, and place puree back into the crockpot (it will be very watery).
- Cook, uncovered, on HI for a further 4 hours, stirring every hour, until thickened and reduced.
- Portion into bottles and store in fridge or freezer (if you don't want to can it properly - I never do).
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The Rating
Reviewed by 4 people-
Simple and delicious. Jojoba, I really like your pictures.... 5
berry
in Myrtle Beach loved it
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This recipe sounds so good and I've been looking for one with not too many added ingredients. I'm definitely sharing this with my mom and mother-in-law. Thank you!!--great pictures!
momofsixil
in Davis loved it
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Fantastic recipe! I made some the other day. We have had plenty of tomatoes so I just look for ways to do them.
bluewaterandsand
in GAFFNEY loved it
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