After making this recipe a few times I decided to change the cooking directions and some of the ingredients. Cooking the basil with the garlic resulted in crispy basil where it became brittle and broke into pieces when removed. I wanted the basil flavor but not these fried bits of basil.
Many times in the past I have always made a big pot of homemade marinara sauce. This probably began from the big garden I had and in said garden grew tons of tomatoes that I canned. I had shelves full of these beauties that I kept in our basement. I had a lot of mouths to feed back then between family, friends and the dinners with Gene’s business associates.
When we down-sized the big garden was gone and I continued to make my sauce using fresh tomatoes from the Farmer’s market and then finally started buying San Marzano tomatoes at the store. I even resorted to Rao’s tomato basil (after another move) but was never quite happy with their sauce as it was a little too chunky for me. I would find skin and an occasional stem – not so appetizing, but convenient none-the-less.
So, I decided to try a smooth sauce using passata. Marinara sauces are cooked and made with tomatoes often seasoned with fresh veggies and herbs. Passata is pureed, strained and contains 100 per cent tomatoes and is not cooked. You can substitute it with tomato sauce or tomato paste thinned with water.
Inspiration for this recipe comes from Italian Snacking by Anna Francese Gass and I changed the ingredients and cooking directions.
There was a real good deal on fresh basil at one of my local grocery stores (it’s Feb. here in Michigan) so I took advantage and made 4 recipes to freeze (except one). I also buy many of my tomato products from DeLallo in bulk and had plenty of passata to use. It was meant to be…
Quick Passata Sauce
Recipe from Anna Francese Gass, Adapted by Judi Graber
Cooking directions were changed and some ingredients…
- 1-2 tbsp. EVOO
- 2 large garlic cloves, peeled and slightly smashed (more to taste)
- 1/2 tsp. Kosher salt (to taste)
- pinch of crushed red pepper flakes (optional)
- 1 (24 oz.) bottle tomato passata (tomato puree)
- 1 tsp. dried oregano
- sprig of basil or some big basil leaves
- couple pinches of sugar
- I also like to add a couple tbsp. of unsalted butter prior to serving (optional)
In a saucepan, heat the oil over medium heat. Add the garlic cloves and salt and cook for about 2 minutes. Then add the red pepper flakes (optional) and cook for another few minute or until the garlic turns a golden brown – don’t burn it though. Remove the saucepan and with a slotted spoon or tongs, discard the smashed garlic.
Let the oil cool for few minutes, then add the tomato passata and oregano and bring to a boil. Warm the sauce over low heat and simmer for 15 minutes, stirring occasionally. Add the basil and sugar and cook another 10 minutes.
Remove from the heat and remove the basil; allow to come to room temperature before transferring to airtight containers. Keep the sauce in the refrigerator for 1 week or freeze up to 1 month – I think it would keep longer than that.
Try passata in soup, chili, pizza – the choices are endless.
Makes 2-1/2 cups
Recipe by cookingwithauntjuju.com
I, too, prefer homemade marinara sauce. 🍃🍅
I need to go back to making my own again – I don’t can any more but I have a lot of freezer space 🙂 Rao’s is on the way out…
In a pinch, it works. Time gets away from me between doctors appointments. 😜
Using passata this way is a great idea! 🙂
Yes, I liked it a lot – such a simple and smooth sauce. Perfect for a quick pasta meal and with a lot of other recipes 🙂
In Australia passata is very cheap and pure, piled in pyramids of large bottles at the entrance to every supermarket – the beginning of many an Italian or fusion dish. For the many Italian families who have made Australia home – the whole family gets together towards end of summer to crush the ripe produce and bottle their own for the year . . . fun to see 🙂 !
Great story – thanks for sharing. Reminded me of an “I Love Lucy” episode where Lucille Ball is stomping grapes in a big vat at a winery in Italy. She was a famous comedian who had her own show way back when. I think some of the wine makers still follow that practice. The Italians know how to have fun 🙂
*huge grin* Am old enough to remember that episode when it was first shown!
I just used the last passata from my freezer, made from my garden tomatoes. Love your sauce recipe!
Lucky you to have a garden big enough to freeze your own passata. I do miss my gardens! I liked the seasonings and of course the infusion of garlic and basil 🙂