Winter may be grey but your kitchen doesn’t have to be. Here are five reasons why staying in has never tasted so good.
A little bit fiddly, a little bit delicious, definitely worth the effort. You can find the full recipe here.
A little bit fiddly, a little bit delicious, definitely worth the effort.
The main trick is to make enough passata to last until the next years harvest. This means big batches and roping in as many family members possible. Everybody brings their collected boxes and everybody joins in with the jobs.
In the UK the word passata is specifically applied to the savoury tomato juice in a jar but in Italy the word passata mean 'passed' as in passed through or made smooth and is applied to the action and end result rather than one specific fruit or vegetable.
Like many traditional Italian delicacies this recipe probably first appeared as an inventive way to use up all your leftover odds and ends. Italy of the past was an agricultural society and it was not wise to waste anything you had in the pantry.
My favourite thing to do with tomatoes, apart from eating them off the vine after giving them a quick shine on my shirt (yup just like your grandpa) is to make this amazingly-simple-yet-extremely-tasty-goes-with-anything-but-is-perfect-for-putting-on-top-of-bread tomato salad. It’s great because it takes minimal time and ingredients – you can be a grand or as simple as you like.