Home Made Passata

This is a great low-carbohydrate alternative to pasta without the insulin spike from flour but instead an extra boost of nutrients from carrots. You could also use spaghetti squash or zucchini. I used these giant yellow carrots because that’s what I had in my veggie box.

Did you know? Carrots were actually yellow before a strain of carrots was developed in the 18th century that had more beta carotene and some alpha-carotene which made them orange. The major pigment in yellow carrots is xanthophyll and lutein which is good for healthy eyes, may prevent lung cancer and other cancer and reduces the risk of atherosclerosis.

What you’ll need

• Bottles and/or large jars. We find 750ml best for a family of 4

• Large Pot

• Large Spoon

• Food Processor/ Thermomix/ Bamix/Mincer

• Tomatoes. Romas are best, this is because they have less water in them. However, if you don’t have Romas, cut your tomatoes into chunks the night before and sprinkle them with salt, the excess water can be tipped off before you cook.

Ingredients

• 10kg Tomatoes

• 1kg Onions - I prefer red onions but brown are good too

• 10 Cloves Garlic, fresh is best

• 1tbs Salt

• If you want have oregano & or basil on hand

Method

• Chop/blitz tomatoes, onions, and garlic. You don’t have to de-seed or take the skins off. No one will know once they are blitzed.

• Place all ingredients into a pot and bring to the boil, reduce heat and leave on a rolling boil for 20-30 minutes. It will reduce.

• Put all jars in the oven to sterilise at 105 degrees for approximately 15mins.

• Making sure the lids are clean, submerge them in a bowl of water with a tablespoon of vinegar or bleach.

• Once passata has reduced to your liking then bottle hot. If you can, turn your bottle upside down so that the heat from the sauce helps the lid reseal.

  Enjoy!