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ALL PURPOSE SPICY PASSATA

Updated: Sep 19, 2019

You can rely on this recipe like you would on your favourite pair of PJs - comforting, practical... and maybe just a bit too all-purpose. (Yes, Geoff - we can tell you've slept in those trackies all week before coming to the shops this fine Saturday)


MAKES APPROXIMATELY 1L OF SAUCE


Ingredients

3-4 cloves of garlic, crushed/minced

1 small to medium red onion, finely chopped

7 tomatoes, diced

1 cup red wine

1-2 tsp Stank Sauce of your choosing (can add more to your taste)


Get Started

Heat some oil in either a stockpot or cooking dish.


Throw in your garlic and onion. Cook on medium-high heat until the onions start to sweat and the garlic starts to brown slightly.


Add the red wine and deglaze any brown bits from the onion/garlic.


Stir through tomatoes and then cover to bring to the boil. Once boiled, turn down to simmer and stir through Stank.


Leave to simmer for at least a half hour, adding water if it reduces too much over time. For best results, simmer for at least an hour.


Add salt and pepper to taste.


The passata will keep in an airtight container for at least two weeks in the fridge.


TIP ! Traditional passata actually involves boiling the tomatoes slightly in hot water, then passing the cooked fruit through a mouli / food mill to separate the skins and seeds. What comes out the other end is bottled and can be kept shelf-stable for years! Some other recipes involve roasting the tomatoes instead, which adds a totally different dimension to the sauce.


To be totally honest, we're all for tradition and good flavour here at Ol Yella's... but sometimes when you're in a rush after a long day at work and need a comforting, healthy-ish meal, this really does the trick nicely!


SOME OF OUR FAVOURITE USES

Chilli mussels (check out our full recipe for this)


Spaghetti bolognese


Chilli for tacos / burritos / nachos (just add cayenne powder, smoked paprika, cumin, ground coriander powder, a little bit of thyme or oregano, and some flour to thicken the sauce - all at the onion/garlic stage)


Simple pasta sauce with soft sliced eggplant and fresh basil

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