Si King's recipe for fresh Passata sauce

Ingredients

• 500g San Mezzano Tomatoes on the vine if possible
• 2 Whole Cloves of Garlic, skin on but bashed
• 3 tbsp of Olive Oil
• 350ml Vegetable Stock
• 30g Salted Butter
• Handful of fresh Basil leaves, finely chopped

Method

1. Pre heat the oven to 180c, Gas Mark 4/5 or 350f.
   

2. In a mixing bowl add the tomatoes on the vine, olive oil, bashed garlic (skin on). Season with salt and freshly ground black pepper and mix well.

3. Line a baking tray with parchment and place the seasoned, oiled garlic and tomatoes on the tray. Bake in the oven for 30 minutes until you have some charring on the tomatoes and they’ve popped their skins.

4. Remove from the oven and place the tomatoes and garlic in a saucepan with as much of the cooking juices you can save. Add the veggie stock and half of the chopped basil.

5. Bring to a boil over a medium heat. Reduce the heat and gently simmer for 15 minutes or until the sauce has reduced by a third and the tomatoes have broken down.

6. Remove from the heat and set aside for 10 minutes to cool slightly.

7. Place a sieve over another saucepan and with a wooden spoon push the tomato mixure through the sieve into a pan. You should now have a smooth tomato sauce.

8. Place the pan with the tomato sauce over a low heat and add the butter. Mix well to combine and cook for a further 10 minutes. The sauce should be glossy and thick enough to spread liberally.

9. Add the remaining chopped fresh basil and remove from the heat. As the sauce cools it will thicken further.

10. You should now have a spreadable smooth glossy pastatta ready for your pizza or pasta.

11. Top Tip:

    Always use wooden utensils when cooking tomatoes. It helps with the flavour and stops the acidity of the tomatoes reacting with the metal.