HOW TO MAKE THE BEST PASSATA

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Smoked Tomato Passata.

This recipe is so easy and so little effort. it make a wonderful Passata for pizzas or leave chunky for a pasta sauce.

I start by chopping larger tomatoes into quarters the smaller cherry ones in half then I cut one red onion in half. place these on a baking tray lined with parchment paper to prevent sticking along with 4 garlic cloves. season with Italian herbs and drizzle with a little olive oil.
I cooked these indirect for 2 hours at around 100c (210F).
this recipe is ideal to cook after the have finish cooking another meal and the coal are slowly loosing there heat.
while the tomatoes onion and garlic are still warm remove the skins and roughly chop. place in a pan and reduce to a thicker consistency. once reduced place in a blender to remove and lumps.

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