Passata
Reviewed by our expert panelInstructions
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)
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Calories 26cal
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Kilojoules 110kJ
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Protein 1g
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Total fat 1g
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–Saturated fat 1g
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Carbohydrates 5g
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–Sugars 45g
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Dietary fibre 2g
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Sodium 200mg
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Calcium 20mg
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Iron 1mg
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