Passata… Abundance for the creations ahead… and a quick & simple Tommy Ketchup

By Simon    ,

March 5, 2014

At the end of another harvest here at Heart Kitchen, and the abundance of ripened tomatoes, stored onions, early autumn carrots and the last remaining celery of summer standing tall, my thoughts turn to creating wonderful sauces to use throughout the coming months. One of my favourites and with so many culinary uses is a simple Passata, rich in flavour, wholesome, and delicious, something our kitchen would feel rather empty without. Fun to make, freezes beautifully and leaves my heart happy and smiling.

  • Prep: 30 mins
  • Cook: 1 hr 40 mins
  • Yields: Massive


200 ml Olive oil

2 1/2 Kg Tomatoes

200 Grams Carrots

200 Grams Celery

225 Grams White onions

3 Garlic

10 Grams Sea salt

5 Grams Freshly milled black pepper

3 tbsp Olive oil

100 Grams White onion

1 Garlic plump

Sea salt and freshly milled black pepper

1 Handful Fresh basil

2 tbsp Caster sugar

1 Red onion

1/2 Fennel bulb

2 Celery sticks

1 Dash Olive oil

1 Thumb size ginger

2 Garlic

1/2 Red chilli

1 Handful Basil leaves picked

1 tbsp Coriander seeds

2 Cloves

Sea salt and black pepper

1 Kg Tomatoes

200 ml Red wine vinegar

70 Grams Soft dark brown sugar



Step 1 - In a rather large saucepan, add a lug of olive oil, tomatoes, carrots, celery, onion, garlic and season well.  Cook over a medium heat stirring and gently bashing up the tomatoes.  Bring to a boil and then reduce the heat and simmer gently for 45 mins.  Finally, whizz up the mix with a stick blender to a puree.

Step 2 - Heat some oil in a large frying pan, add onions and garlic. Stir for about 10 mins  until soft then add the basil and season with a little salt and pepper . Add this to the puree and cook gently until sauce has thickened, between 10 and 40 mins.

Freeze in batches in sterilised foil containers........  Wonderful Passata!


A quick tomato ketchup - In a large saucepan add a lug of olive oil, red onion, fennel, celery, ginger, garlic, chilli, basil stalks, coriander, cloves seasoning and cook for 10-15 mins until softened.  Add tomatoes and 350ml of water, bring to the boil, lower heat and simmer to reduce by half.  Add basil leaves, whizz it all up in a blender and then pass through a sieve twice pressing all the goodness through.  Finally in a clean pan pour the sauce, add the red wine vinegar and sugar and gently simmer for 5-10 mins and adjust for taste.

Pour into sterilised bottles, seal, cool and store in a cool dark place. The ketchup will last for up to six months and once opened, store as normal in a fridge.  Ideal as a gift for friends and family, yummo! home made with love - Tommy ketchup.


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