Classic Passata
Tomatoes, carrot, onion, and celery provide fiber, potassium, and carotenoids, while olive oil makes the sauce richer and fuller. Long reduction concentrates its gently sweet vegetable flavor and creates a smooth texture without regular sugar.
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Inventory: Blender
Goes well with: Meat dishes, Pizza, Fish, Vegetables
606
Servings: 12 (1 serving ≈ 211 gram)
Digestion time: 3 hour
Peel the tomatoes (2000 g), then finely chop the onion (100 g), carrot (270 g), and celery (40 g).
Heat olive oil (40 g) in a saucepan, add the chopped vegetables, and stew for about 20 minutes until soft.
Pass the tomatoes and softened vegetables through a food grinder.
Add table salt (20 g) and allulose (60 g). Cook the sauce over medium heat for 60 minutes.
Blend the sauce, add dried basil (5 g), and reduce it over low heat for another 60–90 minutes until it reaches the desired thickness.
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