- 5 large tomatoes, peel
- 2 garlic cloves, peeled and chopped
- a bunch of fresh basil chopped
- olive oil
- sea salt
- 1 tbsp. honey (optional but adds a pleasant sweetness:)
Peel the tomatoes if their skin is tough, then chop them finely. Heat olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant. Add the chopped tomatoes and basil, stirring well to combine.
Let the mixture simmer uncovered over medium-low heat, allowing some of the moisture to evaporate. This process will take 35–45 minutes, depending on the size and juiciness of the tomatoes. Stir occasionally and taste as you go. Season with salt. If the sauce tastes too acidic, stir in the honey for balance. If you’d like a spicy version, add a chili pepper for 3–5 minutes during the simmering process, then remove it.
Fresh passata is always the tastiest, but it can be refrigerated for a few days or frozen for longer storage.
Peel the tomatoes if their skin is tough, then chop them finely. Heat olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant. Add the chopped tomatoes and basil, stirring well to combine.
Let the mixture simmer uncovered over medium-low heat, allowing some of the moisture to evaporate. This process will take 35–45 minutes, depending on the size and juiciness of the tomatoes. Stir occasionally and taste as you go. Season with salt. If the sauce tastes too acidic, stir in the honey for balance. If you’d like a spicy version, add a chili pepper for 3–5 minutes during the simmering process, then remove it.
Fresh passata is always the tastiest, but it can be refrigerated for a few days or frozen for longer storage.
