Sauces
Roasted Tomato Passata
Slow-roasted, sieved smooth, nothing else.
Size
680 g glass jar
Heat
No heat
Summer, kept in a jar
We roast whole plum tomatoes until their edges blister, then pass them through a fine sieve. The result is a thick, sweet passata that tastes like August, even in February.
No added sugar, no citric acid, no thickeners. Just the tomato, a little salt and a few basil leaves.
How to use it
Warm it with olive oil and garlic for a ten-minute sauce, or spread it straight onto dough for a proper pizza base.
Ingredients
Roasted tomatoes (98%), sea salt, basil.
Pairs with
Weeknight pasta, pizza bases, shakshuka.
