What is interesting about Pasatta is that it is a simple base, however you can add a hint of this or a touch of that to give it a unique flavour. I keep mine simple, the garlic and the parmesan oil are my favourite additions, so these can be changed for just a simple olive oil and the garlic left out if you prefer. The Pasatta can be preserved in jars or frozen in usable quantities; otherwise it will keep in the fridge for a week.
Parmesan oil is a sneaky cheat;
Keep left over Parmesan rinds in a jar,
top up with oil and store in the fridge.
2 kg large juicy tomatoes
4 tbsp parmesan oil
2 onions, finely chopped
1 clove garlic crushed with ½ tsp sea salt
Cut a little cross in each of the tomatoes and place in a large bowl. Pour ample boiling water over the tomatoes and leave for 1-2 minutes (until you see the skin starting to loosen).
Peel the tomatoes, cut in half and scoop out and discard the seeds.
Heat the Parmesan oil in a saucepan and add the onion. Cover and cook gently for at least 10 minutes until the onion is soft and clear but not coloured. Add the garlic and cook for another two minutes.
Add the tomato flesh to the softened onion and garlic and cook for 30 minutes. Blend to a smooth sauce. Either seal in sterile preserve jars or freeze in small batches.