Tomato Passata

1. 1

   In a large, heavy-based saucepan, cook tomatoes, covered, on medium heat 10 minutes. Pass mixture through a coarse sieve, discarding skins and seeds.

2. 2

   Heat 2 tablespoons extra-virgin olive oil in a large saucepan on medium. Cook onion for 10 minutes, stirring, until softened. Add tomato puree and simmer for 30 minutes, stirring occasionally. Season to taste.

3. 3

   Pour into warm sterilized bottles or jars and seal.

No additional tips available.