When I finished high school, I wanted to be a chef. I soon learnt that as a chef, especially at the bottom of the pile, it wasn’t so glam. Instead, I embarked on a hospitality and business trajectory, which lead me to own my own digital marketing business and starting my MBA.
My love of food didn’t go away. On occasion, I would break out my pasta machine for a group of close friends and live up the wog life with wine and pasta making.
In February 2019, I wooed my now boyfriend with a pasta-making session. He claims that this is when he fell in love with me (insert the disgusted shy happy smiling face emoji), and soon after that we were entertaining a few of his friends with pasta making sessions which led to the owner of the local bar taking an interest and asking us to make some fresh lasagne for a catered event.
Of course I said yes. However, halfway through the session my trusty pasta machine died and I ran out and bought a new one. 30 days later, I have a registered NT food business, a business name, website and I’m holding my first event – open Pasta Parties Darwin.
Besides this being a shameless plug for my new business, the opportunities I now have relating to food has grown exponentially. One of the things I have been playing around with is sauces to go with the pasta and yesterday I came across a great Passata recipe which I modified and wanted to share with you. Taken from www.delicious.com.au, I have changed based on what I had in the house.
3kg ripe red tomatoes washed, halved
200g onions, chopped
2 tbs of garlic butter
1 tsp of sugar
5 cloves separated roughly chopped
1/4 cup (125ml) olive oil
basil leaves torn
I roughly chopped the onion and threw it into a saucepan with the garlic butter, a splash of olive oil, a pinch of salt and the tsp of sugar. I caramelised it until it was golden brown.
The rest of the recipe follows the Delicious recipe exactly.
Preheat oven to 180°C. Grease 2 baking trays and line with baking paper.
Spread tomatoes, caramelised onion and garlic evenly across prepared trays, then season with 1 tbs salt flakes and 1 tsp freshly ground black pepper. Divide oil evenly between trays and toss to combine. Roast, swapping trays halfway, for 45 minutes or until tomatoes are blistered and onion has softened. Set aside to cool for 30 minutes, then stir through basil.
Follow the rest of the recipe here: https://www.delicious.com.au/recipes/tomato-passata/gOyOAkHb
The result, amazing Passata goodness!
This post is dedicated to my boyfriend Briant, who has supported my crazy business idea from day one.