Submitted by Melissa Ray
Passata (Pasta sauce)
Ingredients
- Fresh tomatoes (Unsure of exact measurement - just kept going until bowl was full)
- 1 leek or 2 onions
- 3-4 cloves garlic
- Bunch fresh basil
- Bunch fresh oregano
- Salt and pepper to taste
Instructions
- Roughly chop tomatoes, filling up the slow cooker bowl until almost full.
- Roughly chop leek/onion and garlic and putting into slow cooker bowl.
- Pick leaves off basil and oregano and sprinkle over the top.
- Season with salt and pepper to taste.
- Cook on low for 8 hours, stirring occasionally if needed. Once cooked blitz with stick blender until smooth.
- Then pour into sterilized jars. Should get 5-6 jars worth out of one batch.
- Please note all measurements are just rough and can be altered to suit.
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I have a question, Do you then process in a boiling water bath, or freeze?
How long will this passata keep for once bottled xx
l have the same question .How did you do the jars thanks
When you say your bowl is full how big is your bowl?
i’m assuming the jars are hot when you put the sauce in the the lid straight on once full? As above what size bowl did you use? 2-3 kilos of tomatoes?
Can I freeze it when cooked.
I don’t see why not Carolyn 🙂