Recipe

How to make passata in your slow cooker

The beautiful base to so many dishes.

  • 8 hrs 30 mins cooking
  • Makes 6 cups
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Put your slow cooker to work and make this tomato passata for use as a simple pasta sauce or as the base for soups, bolognese and lasagne. If you don't have a slow cooker you can use our simple stove-top version.
Passata can be used as a simple pasta sauce or as the base for more elaborate ones. Use in any recipe that calls for chopped canned tomatoes, such as soups, bolognese sauce and lasagne. Two cups of sauce will serve 4 people, and 3 cups will serve six.
For a classic Sicilian pasta, fry a finely chopped small onion in a medium saucepan; add the sauce. Simmer for 15 minutes or until sauce is thick and a deep red colour. Stir in a handful of frozen peas and season to taste. Toss sauce through cooked penne pasta.

Ingredients

  • 1 tablespoon olive oil
  • 2.5 kg ripe roma (egg) tomatoes, cored
  • 1½ teaspoons salt

Method

  • 1
    Place oil in base of a 4.5-litre (18-cup) slow cooker. Add tomatoes to cooker; sprinkle with salt. Cook, covered, on low, for 8 hours, do not stir.
  • 2
    Carefully transfer tomatoes to a sieve with a slotted spoon; discard liquid in cooker. Blend or process tomatoes, in batches, in a high-powered blender until smooth.
  • 3
    Return passata to cooker, increase heat to reduce setting on high; bring to the boil.
  • 4
    Pour hot passata into hot sterilised bottles; seal immediately. Label and date bottles when cold.

Notes

If you don't have a high-powered blender you may need to strain the passata mixture to remove any skins. You can add any flavours you like to the passata such as onion, garlic or basil; or use the passata in other recipes.Suitable to freeze at the end of step 2.

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