(Pasata is really just a cross between a tomato paste and a sauce. There are so many variations you can do with this and it’s great for use in casserole bases, pizza base or as a pasta sauce. This sauce will keep for about 5 days, or you can freeze it for up to several months.)
1 x 450g tin of Italian whole peeled tomatoes
2-3 cloves of garlic crushed and chopped
1-2 TB Bush Tomato and Oregano Salt Blend
Freshly ground pepper to taste
Extra Virgin Olive Oil
In a heavy based pan fry the garlic in the extra virgin olive oil (I use about 2-3 TB) till fragrant – do not let the garlic burn as this will make it bitter.
Add the tin of tomatoes including the juices. Turn down the heat to low-medium low.
Whilst stirring the tomatoes around try and break them up
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