Passata al Pomodoro
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 43.8
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 17.7 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.2 g
- Protein: 1.8 g
View full nutritional breakdown of Passata al Pomodoro calories by ingredient
Introduction
Makes about 6 1/2 cups of passata - tomato puree, no herbs other than garlic, no salt or pepper, and no oil! You will need a food mill (either manual or electric) and a large crockpot or slow cooker for this recipe, which takes all day (though unattended) to make. It's worth it, though! Makes about 6 1/2 cups of passata - tomato puree, no herbs other than garlic, no salt or pepper, and no oil! You will need a food mill (either manual or electric) and a large crockpot or slow cooker for this recipe, which takes all day (though unattended) to make. It's worth it, though!Number of Servings: 13
Ingredients
-
2 1/2 kg fresh tomatoes, chopped
10 cloves garlic
Directions
Place all ingredients in a crockpot.
Cover and cook on HI for 8 hours, stirring occasionally (if you happen to be around).
Process through a food mill, discarding skins and seeds, and place puree back into the crockpot (it will be very watery).
Cook, uncovered, on HI for a further 4 hours, stirring every hour, until thickened and reduced.
Portion into bottles and store in fridge or freezer (if you don't want to can it properly - I never do).
Number of Servings: 13
Recipe submitted by SparkPeople user JO_JO_BA.
Cover and cook on HI for 8 hours, stirring occasionally (if you happen to be around).
Process through a food mill, discarding skins and seeds, and place puree back into the crockpot (it will be very watery).
Cook, uncovered, on HI for a further 4 hours, stirring every hour, until thickened and reduced.
Portion into bottles and store in fridge or freezer (if you don't want to can it properly - I never do).
Number of Servings: 13
Recipe submitted by SparkPeople user JO_JO_BA.
