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The best homemade passata recipe
La Passata di Pomodoro or tomato puree is a very useful preserve, a must-have ingredient to be found ready-made in a jar and always on hand for making all kinds of pasta and other Mediterranean recipes.
Ingredients
- tomato
- water
- salt
- fresh basil
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Directions
Wash the ripe tomatoes several times, naturally without their green branches. Prepare a saucepan and place the tomatoes in it, cut in a cross at the base.
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Add a drop of water.
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Cook over a very gentle flame and stir frequently.
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When they are very cooked, remove them from the heat.
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Sieve until you obtain passata texture.
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Season the resulting passata with salt and fresh basil leaves.
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Put the cleaned saucepan back on the heat and let it reduce a little to make it thicker and more flavourful.
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Properly pour into jars immediately. Let the jars cool to room temperature before storing them in the pantry or fridge for 2 to 3 days at the most.
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Use your tomato puree for first courses, main courses, one-pot meals and pizzas!
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