Stir for a minute, then add the passata, vinegar and sugar.
2
Leave to cook for a minute before adding the passata.
3
Add to slow cooker with remaining passata and tomato paste.
4
Place carrot, celery, cauliflower and zucchini in food processor with a generous slug of passata.
5
I buy chopped organic tomatoes in cartons from a major retailer, along with their passata.
6
If pushed for time, spooning shop-bought passata onto a pizza base will do the trick.
7
Add passata and 1 cup of cold water.
8
There are different ways of making tomato sauce, but it all starts from a good passata.
9
You can also use passata or blended tomatoes.
10
Spread the passata over each Zinger fillet.
11
The traditional passata requires longer timings.
12
Add the passata and puree and stir well, then simmer vigorously for about five minutes, or until the pasta is done.
13
It doesn't have a tomato sauce, but is just as delicious with passata and toppings of your choice, if you prefer.
14
Passata is generally the base for all sauces.
15
Passata literally means passed through in Italian; it refers to passing the tomatoes through a food mill to remove skin and seeds, before jarring them.
16
Stir for a minute, then add the passata, vinegar and sugar.