Tomato sauce from passata (puree)


Tomatoes are very often in our menu, especially in the season. In the off-season, I support myself with shop purees. I like to make simple sauce from passata. This tomato sauce is suitable for almost anything - pasta dishes, rice or groats, casseroles, pizza, as a spread for bread or dipping sauce / ketchup.

For whom?
The recipe contains garlic, which theoretically should be introduced when about 9-10m, although I smuggled it earlier in sauces. If the infant has not dealt with it yet and we do not want to give it too early, you can skip it or add a smaller amount. Decide for yourself :-)

Ingredients for tomato sauce with passata:
  • 500 ml tomato puree (passata)
  • 1 tablespoon of olive oil
  • 3 cloves of garlic  - you can skip for the little ones or add a smaller amount
  • 1 flat spoon of dried basil
  • 1 flat spoon of dried Herbes de Provence
  • a pinch of pepper

Recipe for tomato sauce with passata:
  1. Pour olive oil and puree into a tall pot. Add spices.
  2. Peel the garlic and crush it into the pot. Mix everything.
  3. Bring to boil the contents of the pot. Cook on low heat until the sauce reduces its amount by about half or when it will have a satisfactory consistency. For me, it usually takes about an hour or a bit longer, because I put a pot on really low heat (otherwise I have a tomato massacre in the kitchen - the sauce likes to shoot around with small droplets).
  4. For such boiled sauce, we can optionally add a flat teaspoon of honey (only above 12m).

Recipe in Polish language: BLW Sos pomidorowy z przecieru (passaty)