Passata makes the difference for pasta - Telegraph:
"As for using the passata: to make a sauce that will not make a child pull a sour face,
cook 400g passata
and 400g fresh puréed cherry tomatoes
in 5 tbsp olive oil
with two peeled, crushed cloves of garlic
and 8 torn basil leaves.
Add 2 tbsp water, to prevent too much evaporation during cooking,
and simmer for 20-30 minutes.
I do – to avoid criticism – often add a dessert spoon of sugar.
That way no one complains."
Passata is a pretty traditional italian way to preserve tomatoes And yes, it's cooked!
I'm italian (I feel the need to specify it), and this is the way we make passata at home in the end of summer: cook well ripen tomatoes (roughtly cut) till they boil in a pot, strain most of the liquid (tomatoes are mostly water, after all), and pass what's left through a machine that eliminates skin and seed (we have a special gear for it). In order to preserve it for the following months, we put it in jars and sterilise them by boiling the jars in a pot full of water for quite a long time.
The consistency is neither liquid neither solid if done properly, and taste amazing, if the original tomatoes are really good - in particular it shouldn't be sour at all. It's used in everything that requires tomatoes (but raw tomatoes, of course) out of season. Pasta sauce, pizza, stews, everything.
I really don't think there exist a raw version, that would be basically tomatoes juice. Think about 100 years ago: how could they make passata that could last for months without cooking? And cooking help to concentrate the taste, anyway....
'via Blog this'
"As for using the passata: to make a sauce that will not make a child pull a sour face,
cook 400g passata
and 400g fresh puréed cherry tomatoes
in 5 tbsp olive oil
with two peeled, crushed cloves of garlic
and 8 torn basil leaves.
Add 2 tbsp water, to prevent too much evaporation during cooking,
and simmer for 20-30 minutes.
I do – to avoid criticism – often add a dessert spoon of sugar.
That way no one complains."
Passata is a pretty traditional italian way to preserve tomatoes And yes, it's cooked!
I'm italian (I feel the need to specify it), and this is the way we make passata at home in the end of summer: cook well ripen tomatoes (roughtly cut) till they boil in a pot, strain most of the liquid (tomatoes are mostly water, after all), and pass what's left through a machine that eliminates skin and seed (we have a special gear for it). In order to preserve it for the following months, we put it in jars and sterilise them by boiling the jars in a pot full of water for quite a long time.
The consistency is neither liquid neither solid if done properly, and taste amazing, if the original tomatoes are really good - in particular it shouldn't be sour at all. It's used in everything that requires tomatoes (but raw tomatoes, of course) out of season. Pasta sauce, pizza, stews, everything.
I really don't think there exist a raw version, that would be basically tomatoes juice. Think about 100 years ago: how could they make passata that could last for months without cooking? And cooking help to concentrate the taste, anyway....
'via Blog this'
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