Ocado Organic Italian Passata

Ocado Organic Italian Passata.
Organic Italian sieved tomato passata.

Made from vine ripened Italian tomatoes, this passata has a smooth texture and rich flavour, make it the ideal tomato base for your pasta, pizza or lasagne. It can also be used as a base for soups and stews or as a topping for bruschetta. It's a handy store cupboard staple without worrying about waste and 80g is 1 of your 5 a day.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our deliciously easy Butter Bean and Sundried Tomato Stew with Garlic Toasts recipe.

If you're looking to fill your cupboards, fridge and freezer with more of the organic products you love, search 'Ocado organic' to see our full range.

Certification body - EU Organic
Certification number - IT-BIO-009 EU Agriculture

Produced and packed in Italy

Store in a cool, dry place.

Once opened, keep refrigerated and use within 2 days.

Microwave: 850W - 2 mins 30 secs

Empty the contents of the bottle into a microwaveable container.
Cover and heat on full power for 2 minutes 30 seconds (850W).
Stir well before serving.

Hob: 3-4 mins

Empty the contents into a saucepan.
Heat gently for 3-4 minutes on a medium heat, stirring frequently.
Do not allow to boil.

All appliances vary. These are guidelines only. Check food is piping hot throughout before serving. Do not reheat.

Glass Bottle

Bottle
Rinse - Recycle

Lid
Rinse - Recycle

Organic Tomato (99%), Acidity Regulator (Citric Acid).

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Butter Bean and Sundried Tomato Stew with Garlic Toasts
By OcadoLife
Prep time: 15 mins
Cook time: 5 hrs
Serves: 4

Ingredients
2 (400g) tins butter beans, drained
½ (280g) jar sundried tomatoes, drained and roughly chopped
1 garlic bulb, top sliced to reveal the cloves inside, plus 1 extra clove to serve (optional)
2 onions, roughly chopped
2 tbsp olive oil, plus extra for drizzling
1 (680g) bottle passata
1 vegetable stock cube, crumbled
2 red chillies, roughly chopped (deseeded, if preferred)
1 tbsp white wine vinegar
2 tsp ground cumin
1 tsp caster sugar
1 pinch sea salt, to taste
½ (500g) tub natural yoghurt
1 lemon, zested and juiced
½ (30g) bunch of flat-leaf parsley, finely chopped
4 slices sourdough

Method
Step 1
In a slow cooker, combine the butter beans, sundried tomatoes, garlic bulb, onions, olive oil, passata, stock cube, chillies, vinegar, cumin, sugar and sea salt. Add 330ml water; stir well. Cook on low for 5 hrs, removing the lid for the final 30 mins. Or to cook on the hob, add the ingredients and 330ml water to a casserole dish; bring to the boil, then simmer on low for 1 hr or until reduced.

Step 2
When the stew is cooked, remove the garlic bulb. Squeeze the cloves out of their skins and add them back into the stew.

Step 3
Meanwhile, combine the yoghurt, lemon zest and juice and the parsley in a small bowl. Add a pinch of salt and a grind of black pepper.

Step 4
Toast the sourdough and rub each slice with the extra garlic clove, if using. Drizzle with a little olive oil.

Step 5
Serve the stew drizzled with the yoghurt, with the toast alongside. Store leftover stew in an airtight container for up to 1 week.