Tomatoes, salt, sugar, pepper, olive oil and a little time on the hob are all that’s needed to make Nancy Silverton’s delightfully simple and surprisingly rich passata di pomodoro. Nancy is a world-renowned chef and lover of Italian cooking and cuisine and if you’ve never tried her food before, consider...
Method
Pass the tomatoes, including their juices, through a food mill and into a large bowl.
Heat the oil in a large sauté pan over medium-high heat for 2 to 3 minutes until the oil is almost smoking and slides easily around the pan.
Add the tomato purée slowly as it will splatter when it hits the oil. Stir in the sugar, salt and pepper, and cook for around 30 minutes until the sauce thickens slightly.
Use the passata or set it aside to cool to room temperature, then transfer it to an airtight container and refrigerate for up to several days or freeze for up to several months.
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