Nomato passata

Name: Nomato passata
Cuisine: European, Italian, Mediterranean
Ingredients: 1 onion; 2 garlic cloves; 2 celery sticks; 3 large carrots; 1 small beetroot; 1 tsp oregano; 1 tsp stevia; 1 tsp salt; 1-2 cups chicken broth; 2 tbsp lemon juice; 1 tbsp basil optional

8 steps

A great substitute to tomato passata / tomato purée. For a more reddish colour, ensure to use a small beet. Many variations of this recipe can be found online, this is my adaptation. Lectin free, gluten free, dairy free

Updated at: Sun, 10 Mar 2024 05:13:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories176.5 kcal (9%)

Total Fat1.5 g (2%)

Carbs42.5 g (16%)

Sugars18.3 g (20%)

Protein6.1 g (12%)

Sodium3441.8 mg (172%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 tsporegano

1 tspstevia

1 tspsalt

1 cupschicken broth

2 Tbsplemon juice

1 Tbspbasil

optional

Instructions

Step 1

Dice and fry onion in a medium size pot with a little olive oil for 5 mins or until onions are translucent

Step 2

Add garlic, sliced celery, diced carrots and diced beetroot, keep stirring until fragrant

Step 3

Add herbs and spices, cook for a few minutes

Step 4

Add stock and lemon juice. Cook until tender

Step 5

Remove from heat. Whizz until smooth.

Step 6

Add basil if desired

Step 7

Pour into ice block trays and freeze Or place in a jar to be used within a week.

Step 8

When the cubes are fully frozen, transfer them into a container or freezer bag. Keep in freezer. Grab one or a few cubes to add to every recipe calling for tomato paste or tomato passata. I use it for pizza base, pasta sauce, butter chicken and even smoothies.

Notes

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