January 06, 2022

Tomato Passata

By Kindor
Tomato Passata


"Through summer I have an abundance of warm, sweet ripe tomatoes, and am making this weekly. I freeze excess sauce in containers, ready to use whenever I need it" - Tara


Organic ingredients:

2kg Ripe Tomatoes (I grow a mix of big, meaty heirloom varieties, but roma work as a substitute)

4-5 Garlic cloves

1 tsp Sea salt flakes

3-4 Tablespoons good olive oil

A few grinds of pepper

Handful of basil



1) Cut tomatoes in half (or quarters if they’re big ones) and arrange on a lined baking tray, cut side up.

2) Cut the ends off the garlic cloves and throw them in (they cook in the skins). Drizzle with olive oil and sprinkle with salt and pepper and roast at 190c for 30-40 minutes.

3) The tomatoes should be soft and have a few charred bits here and there. Cool to room temperature.

4) Then squeeze the garlic out of their skins, put the whole lot in a blender with the basil and blitz until smooth. Add more olive oil or a splash of water if you need to thin it out a bit.

Toss through cooked pasta, roast veg, add to any bolognese, whatever you like!

Tara’s top tip:

“if your tomatoes aren’t quite at peak ripeness, sprinkle a tablespoon of sugar over them just before roasting”

Don't forget your Kindor organic apron while playing around in the garden and kitchen!