Passata Di Pomodori (Tomato Coulis); Homemade Ketchup - MAGIMIX Le Duo Plus XL Instructions For Use Manual

Passata di Pomodori (tomato coulis)

Preparation: 10 min • Cooking: 30 min
Serves ½ litre of coulis
(after reduction)
1kg ripe tomatoes
2 tbsp olive oil
2 tsp sugar
2 garlic cloves
1 bunch fresh basil
Salt & pepper

Homemade Ketchup

Preparation: 10 min • Cooking: 1h • Resting time: 1hr
Serves 1 litre
3 large tomatoes
1 stick celery
2 large red apples
1 small mango
1 large onion
150ml red wine vinegar
250g sugar
1 tsp salt
SPRING
36
Wash the tomatoes and cut into pieces.
Pour the olive oil into a large frying pan and
briefly fry the crushed garlic cloves with the sugar,
salt and pepper. Add the tomatoes and simmer to
reduce (approx. 30 min).
Check the seasoning.
Process the coulis in the Smoothie
The Italians make large amounts of passata during
the tomato season, freezing or bottling it to use all
year round.
Another method consists in putting the raw tomatoes
through the Smoothie
the other ingredients.
Wash the tomatoes, apples and celery, then cut them
into pieces. Peel the mango, remove the stone and
cut the flesh into pieces.
Process the tomatoes, apples, celery and mango in
m
the Smoothie x to make a coulis.
Peel and chop the onion. Transfer the coulis to a
pan, add the chopped onion and the remaining
ingredients. Combine and simmer for an hour,
stirring regularly. Allow to cool, then pour into
sterilised jars.
m
x.
m
x, then cooking them with