Roasted tomato passata

Alright, let’s set the stage: imagine you’ve got this pile of ripe tomatoes and you’re itching for a rich, velvety sauce to jazz up your meals. Enter roasted tomato passata – the unsung hero of the kitchen. By the end of this guide, you’ll have a pot of gold (well, tomato gold) to showcase at your next meal. Let’s roll!

What You’ll Need for Roasted tomato passata

• Tomatoes: A solid 10, big ones (that’s about 3 pounds or for those metric lovers, 1.36 kg)
• Olive oil: Give or take 2 tablespoons (or 30 ml if we’re being all scientific)
• Fresh basil leaves: Grab a handful, about 10 should do.
• Garlic cloves: Three of them, minced and ready to rock.
• Salt: A teaspoon (5 grams if you’re precise)
• Ground black pepper: Just half a teaspoon (2 grams for the meticulous out there)

The Game Plan

• Setting things up: 15 minutes
• Getting down to the actual cooking: 30 minutes
• Total game time: 45 minutes

How Many Hungry Mouths?

Well, this should comfortably serve 4. Unless you’re super hungry, then maybe just 2!

Nutritional Breakdown (Per Serving, ’cause health!)

• Calories: 80 (not too shabby!)
• Carbs: 11 grams
• Protein: 2 grams (yep, tomatoes have protein!)
• Fat: 4 grams
• Sodium: 590 mg

Step-by-Step Magic Roasted tomato passata

1. Get that oven hot! Crank it up to 400°F (200°C). The hotter, the better for those tomatoes.
2. Tomato prep: Give those red beauties a good wash, halve them, and toss out the seeds. Set them up on your baking tray, cut side looking up.
3. Flavor explosion: Time to get fancy! Drizzle over that olive oil. Next, sprinkle on the garlic, basil, salt, and black pepper. We’re building layers here!
4. Roast them good: Pop the tray into the oven. In about 25-30 minutes, they should be looking all soft and have a bit of a suntan.
5. Blend it up: Once you’re done ogling the roasted tomatoes, chuck them into a blender. A few good pulses and voila! The sauce of dreams.

Some Friendly Advice

1. Ripe tomatoes? Non-negotiable. They’re like the main character in this story.
2. Sauce looking a bit too chunky? Splash in some water or veggie stock to smooth things out.
3. Fridge life? Around 5 days in an airtight container. But trust me, it won’t last that long!
4. Love a little kick? Toss in a smidgen of red pepper flakes before roasting.

Plating Suggestions

• Got pasta? This is your new best friend.
• Pizza night? Slather it on.
• Soup looking bland? Mix some of this in.
• Ever tried it with quinoa or rice? Game changer!

Wrapping it Up

So, there you have it. Roasted tomato passata, the kitchen MVP! A surefire way to elevate your dishes. And remember, at AH7, we’ve got your back, always dishing out the best for you. Go on, make your meals sing with this delightful sauce!