Roasted Tomato Passata Recipe
When life gives you lemons make lemonade, when it gives you tomatoes make roasted tomato passata!
Servings 1
Calories 1168kcal
Ingredients
- 3 kg Tomatoes 6.5lb
- 2 Medium Onions 300g
- 1 Head of Garlic
- 1 tablespoon Salt
- 1 tablespoon Brown Sugar
- 1 tablespoon Black Pepper
- 50 ml Olive Oil 3 Tbsp
Instructions
- Roughly chop your tomatoes and onions and place them in a large roasting tray.
- Separate the cloves of garlic and bash them with the side of a knife, and add to the roasting tray.
- Add the remaining ingredients and mix well.
- Roast in the oven for 90 minutes at 180°C or 350°F.
- Whilst still hot, pass the tomatoes through a mouli or vegetable mill.
- Heat your jars in an oven at 100°C or 210°F for an hour.
- Reheat the passata and decant into the jars.
- Add sterilised lids, being careful not to burn yourself. If any of the lids do not pop, then refrigerate and use the contents within a week.
Notes
This preserve is perfect for slightly over-ripe tomatoes, so head to the market at the close of play and pick up a job lot cheaply and fill your pantry with a base that will see you through winter!
Calorific value refers to the entire recipe.
Nutrition
Serving: 1 | Calories: 1168kcal | Carbohydrates: 170g | Protein: 33g | Fat: 53g | Saturated Fat: 7g | Polyunsaturated Fat: 42g | Sodium: 7147mg | Fiber: 43g | Sugar: 103g
