Spiced passata sauce 

Cook time: 30 minutes 

Prep time: 5 minutes 

Serves: 4-6

12-15 ripe tomatoes 

2 sticks rosemary 

10 cloves garlic, peeled and crushed slightly 

1 tbsp flaky salt 

2 tbsp sunflower oil  

1 fresh chili, stalk removed and cut in half

1 tbsp honey

Start by turn on your oven to 220*c

Cut the tomatoes in half and lay onto a roasting tray, sprinkle over some flaky salt, smashed garlic, chili and rosemary.  

Drizzle with a little oil and fire into the oven to roast.

Roast at for 30 minutes or until the tomatoes just start to collapse and colour.  

Remove and allow to cool, using a potato masher or stick blender to puree the tomatoes into a sauce.

Now pass the sauce through a sieve to remove all the seeds and any skins.  

Place the sauce back into a pot and bring up to a simmer, skimming off any fat raising to the surface.  

Add honey and check the seasoning - and it's ready to bottle. 

<h2>Spiced passata sauce&nbsp;</h2>
Cook time: 30 minutes&nbsp;
Prep time: 5 minutes&nbsp;
Serves: 4-6
12-15 ripe tomatoes&nbsp;
2 sticks rosemary&nbsp;
10 cloves garlic, peeled and crushed slightly&nbsp;
1 tbsp flaky salt&nbsp;
2 tbsp sunflower oil &nbsp;
1 fresh chili, stalk removed and cut in half
1 tbsp honey
Start by turn on your oven to 220*c
Cut the tomatoes in half and lay onto a roasting tray, sprinkle over some flaky salt, smashed garlic, chili and rosemary. &nbsp;
Drizzle with a little oil and fire into the oven to roast.
Roast at for 30 minutes or until the tomatoes just start to collapse and colour. &nbsp;
Remove and allow to cool, using a potato masher or stick blender to puree the tomatoes into a sauce.
Now pass the sauce through a sieve to remove all the seeds and any skins. &nbsp;
Place the sauce back into a pot and bring up to a simmer, skimming off any fat raising to the surface. &nbsp;
Add honey and check the seasoning - and it's ready to bottle.&nbsp;

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The Sunday Session with Francesca Rudkin

Mike van de Elzen: Spiced passata sauce

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/4dcc7202-8def-4146-afbf-b3f80179e33c/transcript