- 4kg tomatoes
- 4 teaspoons salt
- 1/2 cup lemon juice
Total fat 1g
Saturated fat 1g
Dietary fibre 2g
- Wash tomatoes well under running water and pat dry. Remove stalk scars and chop tomatoes in rough chunks.
- Place chopped tomatoes in a large saucepan. Add salt. Cook for about 25 minutes, until very tender, then whiz with a processor, stick whizz or blender.
- Pour in a sieve and use a spoon to work mixture through the mesh to remove skin and seeds. Reheat strained passata, add lemon juice then prepare for bottling.
See our article Preserving basics for some handy preserving techniques.
Hanu de Jong
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