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Seven ingredient garlic and basil passata recipe

Seven ingredient garlic and basil passata recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce

This is a very simple recipe for passata tomato sauce. Great with meatballs or pork spareribs or simply add some frozen peas and serve with pasta for a quick vegetarian dish.

52 people made this

IngredientsServes: 14

  • 2 tablespoons olive oil
  • 7 cloves garlic, minced
  • 700ml tomato juice
  • 4 (400g) tins chopped tomatoes
  • 1 tube tomato puree
  • 1/2 teaspoon fresh black pepper
  • 1/2 teaspoon salt
  • 2 teaspoons dried basil leaves
  • 1 teaspoon caster sugar

MethodPrep:10min ›Cook:3hr ›Ready in:3hr10min

  1. Heat the olive oil in a large saucepan and cook the garlic, being careful not to burn it. Add tomato juice and simmer on low for 5 minutes. Add chopped tomatoes, tomato puree, pepper, salt, basil and sugar; stir.
  2. Cook over low heat for three hours, stirring occasionally, until it has thickend up.

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Reviews & ratingsAverage global rating:(55)

Reviews in English (45)

by Amy B

Great, simple and easy. I make this in a crockpot and use 3 finely grated carrots instead of the sugar. Turns out great and freezes great.-05 Mar 2009

by BIGRED7197

Yes I just would like to you should definitely use almost a tsp. of sugar to help w/ the acidity of the tomatoes, and to make sure if you are using meatballs and spareribs to cook them for the full three hours in the sauce!!! Enjoy!-20 Oct 2000

by Lani G

Great! Easy and just like my nana's. I froze the rest and later used it in cacciatore with peppers and onions and chili so far.-25 Feb 2005


Mediterranean Pasta with Eggplant and Sun-dried Tomatoes

Mediterranean pasta is an excellent recipe for quick weeknight meals. It’s a healthy, one pot recipe that the whole family can enjoy in just 30 minutes.

But what makes this a Mediterranean pasta? Besides using typical Mediterranean ingredients, this recipe requires minimal spices and seasonings. It simply allows the ingredients to shine – the Mediterranean way.


Pappa al Pomodoro

  • shellfish-free
  • tree-nut-free
  • low-carb
  • fish-free
  • alcohol-free
  • soy-free
  • egg-free
  • peanut-free
  • Calories 369
  • Fat 26.8 g (41.3%)
  • Saturated 8.8 g (44.2%)
  • Carbs 18.1 g (6.0%)
  • Fiber 3.3 g (13.4%)
  • Sugars 7.8 g
  • Protein 15.9 g (31.7%)
  • Sodium 827.4 mg (34.5%)

Ingredients

For the soup:

garlic cloves, smashed and peeled

crushed red pepper flakes

low-sodium chicken or vegetable broth, plus up to 1 cup more, if needed

(1-inch) stale bread cubes (about 2 thick slices)

(2-inch) piece of Parmigiano-Reggiano rind

freshly grated Parmigiano-Reggiano

chopped basil, for garnish

Instructions

Heat a medium Dutch oven over medium-high heat. Add the olive oil and pancetta to the pot, and cook until brown and crispy, about 4 minutes. Remove the pancetta to a paper towel–lined plate to drain. Add the onion, carrot, garlic, and red pepper flakes to the pan with the drippings. Reduce the heat to medium and cook, stirring often, for 1 minute, or until fragrant. Add the salt, tomatoes, chicken broth, and bread, and stir to combine. Nestle the basil sprigs and cheese rind in the mixture and bring to a simmer.

Reduce the heat to maintain a gentle bubble. Stir in the drained pancetta. Cook for 25 minutes, stirring often to help break apart the bread and prevent the Parm rind from sticking to the bottom of the pot. Add up to an extra cup of broth, as needed, if the soup gets too thick. Remove and discard the onion, carrot, and cheese rind. Stir in 1 cup of the grated Parmigiano-Reggiano.

To serve, ladle the soup into bowls and garnish with a sprinkling of Parmigiano-Reggiano, a drizzle of extra-virgin olive oil, and the chopped basil.

Recipe Notes

Reprinted from Giada's Italy: My Recipes for La Dolce Vita. Copyright © 2018 by GDL Foods Inc. Photographs copyright © 2018 Aubrie Pick. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.


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1. Antipasto

1.1 Bresaola (Lombardy, Northern Italy)

It is an air-dried, salted beef typical of the Lombardy region. It is aged for two to three months, and has a dark red or purple color and a somewhat sweet musty smell.

1.2 Finocchiata (Tuscany, Central Italy)

It is a dry-cured pork cold cut typical of the Tuscany region. Lightly seasoned with white wine, garlic, and some herbs and spices, it is then salted and stuffed into a sausage casing. After that, it is hung and cured for about six months. It is typically more expensive than other types of salami, and has a tender fatty texture and delicate flavor.

1.5 Insalata Caprese (Campania, Southern Italy)

Not exactly a cold cut like the other two, this is nonetheless a very popular antipasto. It is basically a salad with slices of tomatoes and fresh mozzarella, and topped with fresh basil and seasoned with olive oil and salt. Its colors are often believed to be a nod to the colors of the Italian flag.


    1. Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes.
    2. Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving.

    Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.

    Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.

    Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.

    Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.


    How to Make a Basic Tomato Sauce: A Step-by-Step Guide

    Marinara, or any simple pasta sauce, is something all cooks should learn how to make.

    Step 1: Add Olive Oil and Onions
    Use a wide skillet or a wide-bottomed pot. Start with plenty of olive oil and add diced onion. Sauté until translucent and very soft.

    Step 2: Season
    Season the onions with salt so they release their liquids. This will help to bring out the natural sweetness of the onions. Take your time with this — it’s the first step in layering good flavor.

    Step 3: Add Garlic
    Add in garlic and sauté until fragrant.

    Step 4: Crush Tomatoes
    Open a can of whole, peeled tomatoes and crush them with clean hands. The pros like to use San Marzano tomatoes for the best flavor. You can also use canned, chopped tomatoes if you're in a hurry. Most come packed with a basil leaf for flavor.

    Step 5: Add the Tomatoes and Simmer
    Add the tomatoes to the garlic and onions. Taste and season. Simmer for about 20 minutes until the flavors come together. Tip: If your sauce gets too thick, just add a bit of water.

    Step 6: Add Flavor and Spice
    We're making a basic tomato sauce here. If you want to mix it up, try adding chili flakes, capers or olives while it simmers. Add a little bit of fresh herbs, like basil, at the end. You can also finish with butter or a drizzle of olive oil.


    Tools You Need to Make an Omelet

    Whether you’re making a classic French or American style omelet, there are a couple pieces of equipment that you will need to set you up for success.

    - A balloon whisk and large bowl for whisking together the eggs

    - A small 8-inch nonstick skillet for cooking the omelet. The nonstick coating will prevent the egg from sticking and let you easily slide the omelet from the skillet to your plate without any mishaps.

    - You will also need a heat-proof rubber spatula for both stirring and rolling your omelet.

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    Photo by: Cavan Images/Getty Images


    Roasting the eggplant

    The key to making Pasta alla Norma well is to cook the eggplant so it’s caramelised on the outside and soft inside, and it mostly holds its shape when tossed in the tomato pasta sauce rather than turning into mush.

    To do this, you just need salt, pepper and olive oil, and 25 minutes in a hot 240°C / 450°F oven to get some nice colour on the outside of the eggplant as well as creating a crust so the eggplant cubes hold their shape.

    I cut the eggplant cubes a little bit smaller than when I roast eggplant cubes to serve as a simple side dish or to use in salads (like this Eggplant Lentil Salad – it’s very, very good!). I find a slightly smaller size is more suitable for pasta – for dispersion and eating.


    Homemade Tomato Paste

    • Quick Glance
    • (15)
    • 50 M
    • 6 H
    • Makes 32 (1-tbsp) servings | 1 pint

    Special Equipment: 1-pint canning jar

    Ingredients US Metric

    • 10 pounds very ripe plum or regular tomatoes, cored
    • 1 to 4 tablespoons kosher salt, depending on personal preference
    • 1 tablespoon extra-virgin olive oil for the baking sheet, plus more for topping off the jar

    Directions

    [Editor’s Note: Before making this recipe, consider that the quality of your homemade tomato paste is directly related to the quality of your tomatoes. Use only fully ripe, fragrant summer tomatoes, preferably from a farmers’ market or home garden. It’s not worth going to the trouble of making it with standard supermarket tomatoes.]

    If you’re using plum tomatoes, cut them in half lengthwise. If you’re using round tomatoes, cut them into quarters.

    Remove the seeds with your fingers. Place all the tomatoes in an 8-quart stainless steel pot and bring to a boil, stirring occasionally, until the tomatoes release their juices. Boil briskly for 30 minutes until the tomatoes soften and the juices reduce.

    Pass the tomatoes through a food mill fitted with a fine disk to remove the skins and any remaining seeds.

    Return the tomato purée to the same pot and place it over high heat. Stir in the salt, reduce the heat to mediumish, and simmer, stirring frequently, until the purée has reduced to about 1 quart (4 cups), 45 to 55 minutes. You’ll need to turn the heat down as the purée thickens to prevent it from furiously bubbling and splattering.

    Lightly slick a 12-by-17-inch rimmed nonaluminum baking sheet with oil. Using a rubber spatula, spread the thick tomato purée in an even layer. It should cover the entire baking sheet.

    Preheat the oven to 200ºF (93ºC) and turn on the convection fan if you have one. Position a rack in the center.

    Place the baking sheet in the oven and bake for 30 minutes.

    Remove from the heat (keep the oven on) and stir the purée with the rubber spatula so that it dries evenly and doesn’t form a crust. Respread the purée with the spatula into a rectangle about 1/8 inch thick. Be fanatical about spreading it evenly if any part is too thin, it may burn. Because of evaporation, the purée will no longer cover the baking sheet. With a paper towel, remove any bits of tomato that cling to the edges or exposed bottom of the baking sheet.

    Return the baking sheet to the oven and continue baking until the tomato purée is no longer saucelike but very thick, stiff, and a little sticky, about 3 more hours. Every 20 minutes, stir and carefully respread the purée as before. The rectangle will become progressively smaller as the remaining water evaporates. Taste and, if desired, add more salt.

    Let the tomato paste cool to room temperature.

    Use a spoon and transfer the paste to a clean jar, tamping it down to make sure there are no air pockets. Level the surface with the back of the spoon. Cover the surface completely with olive oil so that the paste isn’t exposed. Screw the lid on the jar and refrigerate. It will keep in the refrigerator for at least a year.

    When using this homemade tomato paste, dole it out by the teaspoon to add depth to dishes. Always wait to salt the dish until after you’ve added the tomato paste as it will bring quite a lot of concentrated saltiness. Each time you scoop out some tomato paste from your jar, level the surface of the paste and top it with more oil so the remaining tomato paste is completely submerged. Originally published August 27, 2013.

    Sun-Dried Tomato Paste Recipe Variation

    In Calabria, even today, conserva, or tomato paste, is dried under the hot Mediterranean sun. The tomato purée is simply spread on a large wooden slab and brought inside at night. It dries to a thick paste in 3 to 4 days. If you’re expecting several consecutive days of 100ºF (38ºC) weather, you can dry the tomato purée under the sun instead of in the oven. Follow the recipe in every other respect, and set the baking sheets out in the sun at step 4. Be sure to bring the baking sheet in at night to protect the tomatoes from getting damp.

    Recipe Testers' Reviews

    Finally, something new to do with summer’s bounty of tomatoes. The instructions for this homemade tomato paste recipe look daunting but it’s simplicity itself to make providing you set aside the time.

    As it was too early for my tomatoes when I tested this recipe, I cut a deal with the local farmers’ market for overripe tomatoes. Coring and seeding the tomatoes was a simple matter, as was cooking them down until the juice was released. I think a food mill was the best choice to remove the skins from the cooked tomatoes, as it did a bang-up job providing me with a smooth purée with nothing extra in it.

    I used a slotted spoon to remove the tomatoes from the pot to avoid excess liquid going through the mill. The recipe didn’t specify whether or not to add the excess juice back to cook down with the purée, so I left most of it in. I let it cook down for a full hour because it was so runny. The timing was spot-on, baking it low and slow with no burning. For all that work, I got three 125-milliliter jars of tomato conserva.

    I used the full amount of salt and they’re not kidding when they say it’s salty. I’ll definitely be making this again when tomato season is here, but I might cut down on the salt a little, as 1 heaping teaspoon paste seasoned an entire large pot of lamb ragu such that I didn’t need to use any additional salt. I can’t wait to use this in more dishes.

    It’s time-consuming but very satisfying to make your own tomato paste and so much better than store-bought! Now I know why my Calabrese grandmother took the time to do this, even though she single-handedly raised seven children who each had different food preferences and each received a personalized meal every evening. She never really left her kitchen except to sleep or garden or tend the chickens, so I guess she didn’t mind the time it took to make her tomato paste from scratch.

    Of course, she dried her purée under the sun, never in the oven as I did. And she used her own homegrown Jersey tomatoes, which are full of flavor and taste like actual tomatoes.

    I was fortunate enough to have a few pounds left in my freezer from my harvest last season, and so I used them, prorating the recipe based on the quantity of tomatoes I had on hand, which was about 3 pounds. This produced a fairly small amount of paste, but at least I was able to experience the process and know I can be successful with larger amounts in the future.

    The only suggestion I have is to use an offset spatula when spreading and respreading the paste on the baking sheet. This tool will give you a nice even layer, just like spreading icing on a cake, which is important for the paste to develop evenly in the oven.

    Every year come late summer, a delivery truck would arrive at our neighbor’s and bushel after bushel of Roma tomatoes would be unloaded and carried down the narrow urban driveway into their backyard. A peek between the webbing of our rear fence revealed a stunning sea of shiny, plump red jewels nestled in straw-colored wooden-slat baskets arranged in neat rows at their basement kitchen door. This is where Signora Catania’s annual canning assembly line began. In her cool, dark basement with the red custom terrazzo floor were oversized kettles and tools, most of which I’d never seen in my own mother’s kitchen. I’d ask my mother, “Why do they need so many tomatoes?” She answered that they were “putting up the sauce.”

    Not until I was older did I understand that she was preserving the fleeting fruit for use during winter when no self-respecting Italian homemaker would use the pink, mealy hothouse tomatoes that came in cellophane-wrapped green plastic baskets.

    I now practice my own scaled-down version of the preservation ritual, but it never occurred to me, being an apartment dweller and all, that perhaps making conserva di pomodori (homemade tomato paste) would be more efficient and versatile given my limited storage space. This recipe sparked a new approach in my household.

    Since this was an experiment, I halved the recipe and used the best plum tomatoes I could find at the market. To speed production, I used an apple corer to spear the tomatoes, deftly removing the stems and cores in neat cylinders. The times were accurate, even for half the recipe. I used a 1/4 sheet pan (9 by 13 inches) rather than a 12-by-17-inch one and evaporated the purée on a rack in the bottom third of the oven. After it was cooled, the final product fit in a sterilized half-pint Ball jar. This is the perfect amount for me to use until late summer ushers in the stars of the crops.

    The final conserva is indeed salty (I used the full amount of salt) but it has a wonderful rich, sweet, and complex tomato flavor when compared to store-bought versions of tomato paste. I love learning new techniques and this is a very valuable recipe when endeavoring to preserve summertime.

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    Comments

    Instead of placing in a jar, I use a silicon ice cube tray and make several 2-3 tablespoon portions. Freeze them and use as I need them. There is just the two of us so these portions give me more flexibility. They last about a year (unless I use them all!) and then I’m ready for my new batch.

    Great tip, Elizabeth. Thank you!

    I’m in the middle of making this now, using a mixture of different varieties of tomato that my husband grew (even some Sungolds and cherry tomatoes). They were frozen, as we had a huge harvest and no time to do anything with them in August. The skins fell right off the frozen tomatoes but will the flavor be okay? I also wondered whether the paste tastes as good, if frozen in cubes, as when kept under EVOO in the fridge. An added benefit–our chickens love the strained out seeds and skins!

    This is my first time using a Leite’s Culinaria recipe–thank you and the site is so interesting to read.

    Welcome, Lorli! As long as your tomatoes were ripe when you froze them, they should work just fine. We haven’t tried freezing it, so we can’t say how the flavor compares, but some of our readers have had great success doing this. Do let us know how it turns out!


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