Late Summer Passata

Preserving the flavours of summer with this lovely one pan recipe inspired by Jude Blereau's Wholefood Cooking. I tweaked the recipe to include our Classic Chicken Broth. Obviously.

What I love about this dish is that it is so easy to prep and cook (and clean up) but at the same time so impressive as the roasted tomatoes give an exquisite robust flavour. Take the time to find some heirloom tomatoes - farmers markets or organic stores are best. As the flavour of the tomatoes is imperative to the success of this sauce. I went for red onions for their sweetness, a few cloves of garlic, a good lug of olive oil and quite a few sprigs of oregano and basil from the garden. I feel like it would be a perfect complement to a moussaka - to be continued. Or lovely on spaghetti, gnocchi or a beef ravioli. Bellissimo! 

 

Ingredients

2 large heirloom tomatoes chopped roughly

A few overripe cherry tomatoes (if you have some in the bottom of your fruit bowl)

1 red onion chopped roughly

3 large garlic cloves crushed

2 long sprigs basil - use the leaves only

4 long sprigs oregano - use the leaves only

Good lug of olive oil (roughly 3 tablespoons)

250 mls Classic Chicken Broth

A few large pinches of sea salt

One pinch of rapadura sugar (it balances the acidity in the tomatoes)

 

Method

Put everything in a large pan with enough room to give some space around the ingredients. Roast for 1 hour on 180 degrees. Bring it out and allow to cool. Blend everything to your desired consistency. I went for well blended but still with a little texture and a little herb. Store in a sterilised jar in the fridge for two weeks.