Spicy Passata
Tomatoes and garlic provide lycopene, vitamin C, and some fiber, while olive oil gives the sauce a fuller taste. Chili and dried basil add bright heat and aroma, and slow reduction creates a thick texture without sugar.
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Inventory: Blender
Goes well with: Meat dishes, Pizza, Fish, Vegetables
690
Servings: 12 (1 serving ≈ 180 gram)
Digestion time: 2 hour
Peel the tomatoes (2000 g) and blend or grind them until smooth.
Pour the tomato puree into a saucepan and add olive oil (40 g), table salt (20 g), and allulose (60 g). Reduce over medium heat until the volume decreases by about 1.5–2 times.
Blend the sauce until smooth.
Add garlic (20 g), chili pepper (10 g), and dried basil (5 g). Simmer over low heat for 60–90 minutes, stirring occasionally, until the vegetables are completely soft and the sauce is thick.
For a smoother texture, strain the sauce and simmer it for another 10 minutes.
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