New snacks on sale now for a limited time! Use code NEW for 15% off.
Tomato passata with no tomatoes? No mata...this concoction is inﬁnitely better than any tomato sauce or passata you’ve tasted. As someone in the ofﬁce said: ‘It’s liquid pizza!’
2 tablespoons extra-virgin olive oil
4 eschalots (or 2 white onions), ﬁnely chopped
6 cloves garlic, ﬁnely chopped
1 large beetroot (400 g), trimmed, scrubbed and coarsely grated
2 celery stalks, coarsely grated
3 carrots, coarsely grated
1 teaspoon sea salt
1 tablespoon ﬁnely chopped oregano
2 cups Homemade Stock, or water
¼ cup pitted black olives, such as kalamata (for the umami ﬂavour)
2 tablespoons lemon juice
Heat the oil in a saucepan over a medium–low heat. Cook the eschalots, garlic, beetroot, celery and carrot for 10 minutes or until the eschalot is translucent.
Add the salt, then the oregano and stock or water and bring to the boil.
Reduce the heat to a simmer and cook for 15 minutes or until the vegetables are tender.
Transfer the mixture to a blender with the olives and lemon juice and process until smooth.
Store in a sealed container in the fridge for 1 week or in the freezer for up to 6 months.