Passata Recipe Jamie Oliver Food
TOMATO PASSATA
Batch cooking sieved tomato sauce means you can freeze it in portions and defrost to use however you please
Provided by Good Food team
Categories Condiment, Dinner
Time 30m
Yield Makes 800ml
Number Of Ingredients 4
Steps:
- Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.
- Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.
Nutrition Facts : Calories 51 calories, Fat 2 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
JAMIE OLIVER'S BEST PASTA SALAD
One of my favorite Naked Chef recipes. I make this often. I just love the trip of boiling up the garlic cloves with the pasta, and then just squeezing them out of their skins and adding them mashed to the dressing.
Provided by Mirj2338
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to the boil.
- Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
- Put the garlic to one side for the dressing.
- Put the pasta in a bowl.
- Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
- Squash the garlic cloves out of their skins and pound in a pestle and mortar.
- Add the vinegar, oil and seasoning.
- Drizzle this over the salad, adding a little more seasoning to taste.
Nutrition Facts : Calories 370.5, Fat 18, SaturatedFat 2.5, Sodium 99, Carbohydrate 45.1, Fiber 3.2, Sugar 3.4, Protein 8.2
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