Passata

Author: Sophie Gray - Food Writer, Author

Photographer: Melanie Jenkins

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Serves: 24 (makes approx 3 litres, serves 4 per 500ml)

Time to make: 45 mins

Ingredients

More weights & measures

4kg tomatoes
4 teaspoons salt
½ cup lemon juice

Instructions

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1 Wash tomatoes well under running water and pat dry. Remove stalk scars and chop tomatoes in rough chunks.

2 Place chopped tomatoes in a large saucepan. Add salt. Cook for about 25 minutes, until very tender, then whiz with a processor, stick whizz or blender.

3 Pour in a sieve and use a spoon to work mixture through the mesh to remove skin and seeds. Reheat strained passata, add lemon juice then prepare for bottling.

HFG tip

See our article Preserving basics for some handy preserving techniques.

Nutrition Info (per serve)

Calories 26 cal

Kilojoules 110 kJ

Protein 1 g

Total fat 1 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 45 g

Dietary fibre 2 g

Sodium 200 mg

Calcium 20 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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