Low-Fodmap Passata (Pasta Sauce)

Had enough of chocolate yet? After the past 2 weeks, I know I am…We came home with a 10kg box of tomatoes from our weekly trip to the Adelaide Showground Farmers Markets that needed to be used up quickly. So, Easter Monday became saucing day in our house. I multi-tasked and used both stove top and Thermomix methods to make Passata (Pasta Sauce at the same time. Tomato Passata is the base for all sorts of meals such as lasagne, pasta sauces, pizza base sauces, etc. Traditionally it is made right at the end of summer when there’s a glut of ripe tomatoes. It is then put into bottles and preserved so you can pull out a bottle any time of year to use. Here is my take on basic Passata – feel free to mix it up and add herbs and spices, leek or spring onion (green top only for those on low-fodmap!) for flavouring.

This slideshow requires JavaScript.

LOW FODMAP PASSATA

Servings 1 | Prep Time 5 mins | Total Time 4mins

Ingredients

  • 5 kg Fresh Tomatoes
  • 4 Garlic Cloves*
  • 10g Olive Oil*
  • 1 teaspoon Salt

Conventional Method

  1. Wash and dice the Tomatoes int quarters, then blitz them quickly using a stick blender or a food processor.
  2. Add Peeled Garlic cloves with the ends sliced off and Olive Oil to a large pot. Fry the Garlic for 6-10 minutes on medium-high heat.
  3. Remove the Garlic clove and set them aside (Make sure you remove all 4 pieces of garlic from the pot!)
  4. Add the tomatoes and salt to the pot and cook on medium heat, with the pot only partly covered (to prevent spatter) for 25-30 minutes.
  5. Once cooked take the pot off the heat and blitz the tomatoes with a stick blender or food processor until it is smooth.
  6. Pour into sterilised jars and seal, or use straight away.

Thermomix method

  1. Add Peeled Garlic cloves with the ends sliced off and Olive Oil into the Thermomix bowl. Cook the Garlic for 6 mins / Varoma / Reverse & Stirring Speed.
  2. Remove the Garlic clove and set them aside (Make sure you remove all 4 pieces of garlic from the pot!)
  3. Wash and dice the tomatoes into quarters.
  4. Add the tomatoes and salt to the Thermomix bowl and cook 100C / 25 mins / speed 2. Place the Simmering basket (not the MC) over the lid to prevent spatter.
  5. Once cooked, let the passata cool for a few mins the blitz for 30 secs / speed 9.
  6. Pour into sterilised jars and seal, or use straight away.

Tips:

* If you prefer, you can just use Garlic Infused Olive Oil

** Feel free to add other flavourings such as leek or spring onion (green tops only for the fodmappers), fresh or dried herbs, chilli or other spices!

*** You can also use half tomatoes and half red capsicums for another twist

Like a printer friendly version? Click here!

P.S. Like our recipes and posts? Feel free to share our Facebook and website with your friends and family!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s