passata

Discussion in 'Slimming World Recipes' started by Zennon, 20 January 2011 Social URL.

  1. Zennon

    Zennon Member

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    Hi folks - got a bottle of this stuff and i've never used it before. was looking just to make a pasta sauce - what would you recommend to add (herb wise) to make it taste nice with pasta?

    thanks!
     
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  3. Sarah-Jayne

    Sarah-Jayne Gold Member

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    Mixed herbs, garlic powder, onion and mushrooms. Simple and delicious!
     
  4. suplizi

    suplizi I see the light!

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    I love dried oregano. Or fresh basil torn up into it just before serving - yummy. Basil is my fav herb!

    Helen xxx
     
  5. Zennon

    Zennon Member

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    thanks folks:)
     
  6. grumbletumble

    grumbletumble Silver Member

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    I make my own bol sauce. I looked on the ingredients to ragu as it's my fav, & made my own :)

    1 Onion (chopped)
    1-2 cloves of garlic (crushed)
    2 tins of tomatoes
    1 carton/jar of passata
    juice of 1 lemon
    1-2 tsp sweetener
    good pinch of salt
    1-2 tsp of dried oragano
    veg oxo
    pinch of pepper


    Fry the onion & garlic in fry light, when the onions start to stick add the lemon juice & sweetener (if it sticks further add a little water). Add oragano, salt, pepper & oxo. Once the onion is soft add tomatoes & passata & simmer for 1/2 an hour. Leave to cool then whizz up in the blender.
    Can be used as a pasta sauce, pitta pizza sauce or lasagne :)
     
  7. Circes

    Circes Strutting her stuff

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    My basic tomato sauce recipe, ready in the time it takes to cook the pasta.

    A can of good quality chopped tomatoes (or passata works too), one bovril stock cube, splash of soy sauce, splash of worcestshire sauce, pinch of sweetener, and sprinkle of schwartz garlic italian seasoning. Bring to boil, reduce the heat and simmer until you are ready to serve. Season to taste.


    The basic recipe can be adapted as well
    • add chilli for something a bit spicy
    • add chilli and kidney beans for a quick chilli
    • add philadelphia garlic and herb for a creamy version or
    • add a glug of red wine and balsalmic vinegar for a bit of extra oomph
     
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