{Passata for Jazz}

My girlfriend Jazz handing me a massive bowl of home grown tomatoes and a bag clinking with sauce bottles, she didn't say a word, she didn't need to. This is the recipe I came up with, its really quite delicious, that could be down to the quality of the tomatoes but the kids loved it (hers and mine) and it made the best spag bol to ever come out of my humble kitchen. She asked for the recipe so I thought you might like it too. x

The next bag she delivered was full of green apples ...

...passata for Jazz
1 tablespoon olive oil
3 large brown onions, finely chopped
4 garlic cloves, crushed

4kg ripe tomatoes, peeled, cored, chopped
2 tablespoons brown sugar
handful thyme or rosemary (whole stalks)
couple of bayleaves
1/2 cup fresh basil leaves

To peel tomatoes score a big criss cross thru skin at base and submerge in boiling hot water for 30 seconds to a minute. Remove tomatoes, peel skins off and use a small knife to core the top, then just chop up into big bits.

Heat oil in a large, heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 6 to 8 minutes or until onion has softened but not coloured. Add garlic, cook stirring for 2 more minutes or until fragrant.

Add tomatoes, rosemary or thyme, bayleaves and sugar. Bring to a boil then reduce heat to low. Simmer, lid off stirring occasionally, for 2 hours or until slightly thickened. Remove from heat. Stir in basil and season with salt and pepper. Bottle.


  1. My tomato sauce recipe uses tomatoes and apples. Two birds, one stone?

  2. oh that Jazz is a wonderful friend! Your pasatta looks the bomb...I'm booking you in to come up to our paddock when we do 100kgs of tomatoes lovely girl ;-) xx


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