Ingredients:

• 1kg x Ripe red tomatoes
• Extra Virgin Olive Oil
• W.A. organic lake salt
• Fresh ground pepper
• ½ Cup basil
• 1 x Chopped onion (preferably red)

Method:

Score a cross into the point of each tomato. Prepare two pots of water for the tomatoes one to boil and one with ice cold water. Immerse in boiling water for 60 – 90 seconds then plunge them into the cold water. Skin, then cut to deseed the tomatoes, finishing them off by removing the stalk core that attaches the tomato to the plant. Dice the tomato pulp, ready for cooking.

Fry onion in EVOO until coloured, add tomato pulp (chopped) and W.A. Organic Lake Salt with freshly ground pepper.

Cook for 10 minutes before adding chopped or torn basil then stir.

Mix with your pasta and eat!

Tomato Sauce (Passata) in Brown Bottles

• Clean Sterilised Bottles
• De-seeding machine
• Filling equipment
• Capping equipment
• Boiling equipment
• Good ripe tomatoes

Method

Wash the tomatoes, now cook in a large pot in a little water, boiling for 5 minutes, then strain to remove excess water.
Now pass through a hand or electric machine to extract juices. Pass the discarded skins etc through twice more to extract as much juice from pulp and skins as possible.
Put the sauce (juice) in sterilised brown bottles with a little sprig of basil.
Cap the bottles and lay on their side in the pot and cook in boiling water for at least one hour in a large pot, then cool in the same water overnight.
Store bottles in a pantry lying on their side (a shed is good too!).

Any questions or need help? Ring Vince on his 24hr helpline 0411881193