passata

This classic chicken Parmesan recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates

Chicken parmigiana

large, skinless chicken breasts,halved through the middle

eggs,beaten

breadcrumb

parmesan,grated

olive oil

garlic cloves,crushed

690 milliliters jar passata

tsp caster sugar

oregano

Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.

Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.

Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.

Heat grill to High and cook the chicken for 5 mins each side, then remove.

Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.

Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.

Serve with vegetables or salad and some pasta or potatoes, if you like.

Tomato passata recipe is one of the most useful basic recipe in Italian cuisine; you can use it to make pizza, or just add it in many pasta sauces, such as sugo all’amatriciana or spaghetti with tomato sauce or fresh egg noodles with bolognese sauce (Ragù alla Bolognese). In order to make a delicious tomato passata recipe it would be better using  “San Marzano” tomatoes. If you can’t find them, you can use other type of tomatoes, such as cherry tomatoes, pizzutello, datterino or cluster tomatoes, as long as they are ripe red. If tomatoes are not ripe enough, let them ripen in the sun a couple of afternoons.

Tomato Passata Recipe | How to Make Italian Tomato passata

Kg (4lbs 4 ounces) very ripe red tomatoes

Check the tomatoes one by one, removing rotten, stained or bruised ones. Then wash them very well under running water. Finally put them in a bowl and start cutting them in half.

With a knife, remove the seeds and all the internal part of the tomato, like to make small tomato boats. Now place the tomatoes in a rather large pot.

Let them cook over low heat, covering the pan with a lid and stirring them from time to time, until they are smashed. Now take your tomato strainer machine and, with a ladle, begin to place the cooked tomatoes in the special slot.

If the passata should still be too liquid, pour it with a small strainer, until you get the consistency you want.

A superhealthy dish - counts as 2 of your 5-a-day

Beany pasta pot

sunflower oil

onion

apple

tin chopped tomatoes with garlic and herbs

carton passata

tin borlotti beans

tbsp red pesto

pasta pack ready-to-use pasta

Heat oil in a pan and gently fry the onion for 3 mins. Stir in the apple and cook for 2-3 mins until both have softened. Stir in tomatoes, passata and beans.

Bring to the boil, then simmer gently for 10 mins. Stir in the pesto and pasta, mixing well until the pasta is heated through. Serve in bowls with crusty bread.

Add Greek flavours of feta, oregano and pine nuts to this meaty tray bake and serve straight from the oven to allow everyone to dig in

Greek lamb meatball, feta and tomato bake

olive oil 4 tbsp

tomatoes

red wine 200 milliliters

cinnamon 2 ½ tsp

chilli flakes 1½ tsp

oregano chopped to make 2 tbsp

parsley

pine nuts 25 grams, toasted

couscous

lamb mince 400 grams

lean beef mince 200 grams

red onion 1 small, finely chopped

garlic 3 cloves, crushed

greek yogurt 75 grams,

breadcrumbs 75 grams

oregano 1 tbsp

These Saucy Moroccan Meatless Balls are full of great texture from walnuts and chickpeas, and are given a sweetness from apricots. Served with red wine tomato sauce, tangy citrus fragrant rice and topped with flaked almonds, giving the dish a brilliant crunch.&nbsp;&nbsp;

Saucy Moroccan Meatless Balls with Fragrant Rice and Flaked Almonds

white onion, chopped

garlic cloves, crushed

carrot, finely diced

tsp smoked paprika

paprika

coriander powder

tsp cumin

tsp chili flakes (optional)

tomato paste

apricots,

chickpeas beans

tbsp ground chia seeds

water

lemon

yeast

walnuts, finely chopped

buckwheat flour

rosemary

tsp sea salt

tsp black pepper

tbsp Olive oil (for frying and for brushing the meatless balls)

almond

coriander

preserved lemons, chopped finely

tomato passata (~700 grams)

vegan red wine

tsp Chili (optional)

Heat up 2 tbsp of the olive oil in a large frying pan or saucepan. Add the onion and fry until soft. Then add the garlic and fry for a further couple of minutes.&nbsp;

In a food processor, shred the chickpeas and set aside.

Add to the onion and garlic the carrot and mushrooms, and sautee until soft but also until liquid from mushrooms has evaporated.&nbsp;

Stir in all the spices, rosemary, salt and pepper. Cook for another few minutes on a low heat. Then add the tomato paste.

In a separate bowl, combine the ground chia seeds / linseed and water, and allow it to form a jelly-like substance.

In a large mixing bowl, place all sauteed ingredients from the pan, plus the shredded chickpeas, walnuts, zest, apricots, nutritional yeast, buckwheat flour and chia jelly. Combine the mix with your hands.

Place the mix in the fridge for a few hours for it to firm up. This will allow you to more easily make the meatballs.&nbsp;

Before making up the meatless balls, preheat oven to 200 C. Line a baking tray with baking parchments and brush it with olive oil.

Use your hands to form balls from the mixture. These should be about golf ball sized. Squeeze the mixture in your hands before shaping into a ball to ensure they won’t fall apart.&nbsp;

Brush each meatless ball with olive oil.

Bake them for 15 minutes, then turn each one over and bake for another 15 minutes. They can also be pan fried, or rolled in ground almonds and deep fried.&nbsp;

Serve on a bed of fragrant rice, with tomato sauce, and garnish with coriander and toasted flaked almonds.&nbsp;

Meatless Balls

Cook rice as per rice instructions.

Once cooked, add the preserved lemon and mix through. Leave the lid on the rice for a few minutes once the lemons are mixed in, so the flavour can infuse.

Fragrant Rice

Fry the garlic in the olive oil with the cumin and paprika.

Once the flavours are released, add the passata. Add the chili if using.

Add the red wine and cook for 10 minutes.

Season with salt and pepper.&nbsp;

Passata-based Tomato Sauce

Make a batch of Mexican-inspired pulled chicken and black bean chilli, which can be easily doubled and kept in the freezer. Serve with rice or tortilla wraps

Pulled chicken &amp; black bean chilli

onions, sliced

boneless, skinless chicken thighs

garlic cloves, finely chopped

cumin seeds

tbsp chipotle in adobo or 1 tsp chipotle paste

chicken stock shot

can black beans,

1⁄2 lime, juiced

rice lime

Heat the oil in a shallow <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> or <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.

Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.

Just when you thought parmigiana couldn't get any better, we turn it into a tasty pasta bake with spicy chorizo.

Chorizo parmigiana pasta bake

(80 milliliters) extra virgin olive oil

eggplants, 1 thinly sliced lengthways, 2 chopped

chorizo,

onion, chopped

(95 grams) tomato paste

cherry tomatoes, halved

jar tomato passata

large rigatoni or other short pasta

(60 grams) grated parmesan

mozzarella, grated

balls buffalo mozzarella, torn

Red vein sorrel leaves (or rocket) to serve

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“Pastitsio is the sort of generous dish that brings family together” - Mary Calombaris.

Mary Calombaris: baked pasta

minced beef

pork

onion,

tbs finely chopped rosemary leaves

cinnamon

sugar

butter

penne

Mixed-leaf salad, to serve

(40 grams) finely grated parmesan

unsalted butter

(100 grams) plain flour

(1125 milliliters) full-cream milk, warmed

egg, lightly beaten

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Vegetarians don't need to miss out on pasta with meatballs, with this no-fuss meat-free version

Herby chickpea balls with tomato sauce

white bread

can chickpea

garlic

basil leaves

spaghetti, linguine or tagliatelle

Heat oven to 220C/200C fan/gas 7. Whizz the bread and roughly chopped Parmesan in a food processor to crumbs, then throw in the chickpeas, roughly chopped garlic, half the oregano, a few basil leaves and some seasoning. Pulse until the mixture starts to come together, then add just enough of the egg while the motor is running to bind together. Shape into 18 small balls. Transfer to an oiled baking sheet and cook in the oven for 15 mins, turning halfway.

Meanwhile, in a large pan, fry the crushed garlic in the olive oil for 1 min. Then tip in the passata, remaining oregano and some seasoning and simmer until the chickpea balls are ready. Cook pasta following pack instructions.

When the chickpea balls are cooked, serve over the pasta, with the tomato sauce and the rest of the basil on top. Sprinkle with the grated Parmesan.

Heston Blumenthal takes on the classic chicken wing in the only way he knows how with crazily delicious results.

Heston Blumenthal's chipotle chicken wings

(165 milliliters) apple cider vinegar

titanium-strength gelatine leaves

tsp ground chipotle chilli (from gourmet food shops)

unsalted butter, chopped

white onion, thinly sliced

red chilli, seeds removed, thinly sliced

garlic powder

tsp raw sugar

barbecue sauce (recipe follows)

chicken

Olive oil,

Coriander sprigs, finely chopped small red chilli, also lime wedges,

tsp each smoked paprika (pimenton), ground ginger, also mustard powder

grapeseed oil

Asian (red) eschalots, thinly sliced

garlic cloves, chopped

1L (4 cups) chicken stock

(660 milliliters) tomato passata

(500 milliliters) tomato sauce

(375 milliliters) apple cider vinegar

dark muscovado sugar (substitute dark brown sugar)

Worcestershire sauce

golden syrup

tamarind puree (from Asian food shops and selected supermarkets)

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A vegetarian delight: the inclusion of cannellini beans in this modern lasagne makes for a hearty, high in fibre and protein rich dish that is meat-free.

Top 27 passata recipes from across the web

The most viewed passata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 27 passata recipes from across the web

The most viewed passata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken parmigiana

Tomato Passata Recipe | How to Make...

Beany pasta pot

Greek lamb meatball, feta and tomat...

Saucy Moroccan Meatless Balls with ...

Pulled chicken &amp; black bean chi...

Chorizo parmigiana pasta bake

Mary Calombaris: baked pasta

Herby chickpea balls with tomato sa...

Heston Blumenthal's chipotle chicke...

Zucchini lasagne roll-ups

Hand-cut spelt pappardelle with slo...

Spiced meatballs

Tomato sauce

One-pot gnocchi Sorrentina

Cheesy garlic dough balls

Ricotta and spinach cannelloni reci...

Ricotta and basil crepe manicotti

Pizza Margherita in 4 easy steps

Roasted pepper sauce for pasta or c...

Gazpacho Hispaniola

Spaghetti with Ginger Tomato Sauce

Tomato passata recipe: how to make ...

One-pan smoky beans & sausage meatb...

Healthy pizza

Sloppy joe meatball bake

Healthy ragu

The most viewed passata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Pulled chicken & black bean chi...