Photo: Markus Spiske
Tomato Passata.
10 ingredients
Serves 4
openrecipes
Make this delicious Italian passata from your fully ripened garden tomatoes, fresh basil, garlic and red onion. Good for meat, fish and pasta recipes.
Estimated Nutrition (whole recipe, rough)
203
Calories
3g
Protein
14g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 15 Fully ripened medium to large tomatoes, halved.
- 1 Large, finely chopped red onion.
- 2 tbls Olive oil.
- 4 Pealed and chopped cloves of garlic.
- 1 tbls Finely chopped basil.
- 1 Desert sp Sundried tomato paste.
- 1 Desert sp Tomato puree.
- 1 tsp Course ground black pepper.
- Salt to taste.
- Makes approximately 1 ltr.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes