I learnt this recipe when I was working under a Spanish chef called Marco. I learnt most of the Spanish cooking I know from him, this passata has a great flavour and is a good base for many dishes, it could even be eaten on its own as a soup!
Ingredients (makes around a pint and a half) 30-45 minutes
- 1 medium onion
- 2 cloves of garlic
- 1 red pepper
- 1 green pepper
- 500g tomatoes, tastes best with plum tomatoes but others work fine
- Salt & pepper to taste
- Around 50g of sugar
- Olive oil
- Peel the onion and garlic, roughly chop the peppers removing the seeds and slice all the tomatoes in half.
- Put all of the veg in a large pan and add the sugar and some salt and pepper. Add 5-7 tablespoons of olive oil, I normally just pour a generous amount from the bottle, put on a high heat and stir well to mix everything together.
- When the mixture starts to nil turn the heat to low an cover with a lid, leave for half an hour checking every ten minutes or so and stirring.
- When the juice is cooked out of the tomatoes take off the heat and blend with a sticky blender.
- Pass through a sieve but getting a ladle and putting 2-3 scoops at a time into the sieve and pushing it through with the back of the ladle.
- Add salt & pepper to taste for personal preference.
And that’s it! This really is a great tasting sauce that can be used for many dishes and is very healthy with no rubbish added to it. Make sure you remember the sugar as it counteracts the acidity of the tomatoes. If it still tastes a bit acidic when finished just add more sugar a little at a time.