Too much passata help please

Food bank? If it's still in date, that is.

Freeze it?
Or a tomato and roasted red pepper soup (these out of a jar) is very nice.

If it is in tins or packets it should have a long use by date and will last ages, good to keep as a store cupboard item. If it is from the the chiller section you could try freezing or make moussaka or similar, using more meat than tomato, you can also use other vegetables to make a layered dish. There are so many things where you can up the meat to tomato ratio to make it more acceptable.

You certainly can make soup with it. Loads of recipes online. Just Google tomato soup using passage.

Passata not passage!

Certainly you can make soup. Also if OH not keen, make some individual spaghetti bols or chilli concarne, for yourself and freeze them.

I also rarely cook pasta - today for lunch I'm having from the freezer aubergine parmigiana, based on this BBC recipe, just replace tinned tomatoes with the passata:

www.bbc.co.uk/food/recipes/aubergine_parmigiana_57566

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I open a carton use about half ... then put rest in freezer ... when you want to use it , thaw & use

Riverwalk

I also rarely cook pasta - today for lunch I'm having from the freezer aubergine parmigiana, based on this BBC recipe, just replace tinned tomatoes with the passata:

www.bbc.co.uk/food/recipes/aubergine_parmigiana_57566

🍆🍆🍆

Mmmm! This is one of my favourites. I also make a sort of lasagne with aubergine slices instead of pasta.

We've found from experience that is you leave half a jar of passata in the fridge it goes mouldy, but if you freeze it, it's fine.

You could also freeze it in ice cube trays so that if you only want a spoonful or two you don't have to defrost a larger container full.
I freeze in the trays then decant the little frozen blocks into a freezer bag. For easy retrieval.

Also, a small amount in a stew will not be very obvious or make it too tomato-y but should give it a bit more body or richness.

Adding a stock cube dilutes the tomatoeness which may make it more palatable for your OH.

The BBC Good Food website has a section on "Recipes Using Passata" which includes a very scrummy sounding Chicken Parmigiana recipe for which I'm going to get the ingredients and try myself!

Mmmm! This is one of my favourites. I also make a sort of lasagne with aubergine slices instead of pasta

Isn’t that Moussaka then?.

Oh Maw, does it matter?

Make loads of easy tomato sauce the Lady Honoria way.

Chop a small onion finely. Cook gently in a little olive oil in a saucepan until soft and golden (British people seldom cook onions for long enough I find).

Chuck in about 500g of passata with a couple of crushed garlic cloves (vary the garlic to taste – I'm with the late and wonderful Katharine Whitehorn on this – if your friends don't like garlic, get some new friends). Cover and simmer gently for about 10 minutes.

Add half a coffee mug of vegetable stock, a pinch of sugar, a handful of torn-up basil leaves if you have them, salt and ground black pepper. Half cover and simmer for another 20 minutes with an occasional stir.

Let it cool, then freeze it.

When ready to be used as pasta sauce or whatever, thaw, then bring to the boil, add a glass of dry white wine or sherry as required.

you can never have too much passata...it is so useful

MawtheMerrier

^Mmmm! This is one of my favourites. I also make a sort of lasagne with aubergine slices instead of pasta^

Isn’t that Moussaka then?.

I put potatoes in moussaka.

I wrote that it was "sort of" lasagne. Mine is really layers of aubergine parmigiana stacked on top of each other, with or without mince (depends if I have any).

I couldn't have enough passata it's so versatile.

I freeze small amounts of passata as I live on my own so would never use a whole carton. It freezes really well and you can then add it to anything you want.

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Use it in Mary Berry’s Express Lasagne recommended by Lucca - three stars.

I make soup in the pressure cooker with it. Fry off a chopped onion with some garlic and add the passata, plenty of seasoning, some stock or water and a stock pot/cube (quantities depend on the size of your carton/jar of passata) and a couple of handfuls of brown or green lentils. Pressure cook for 10 mins or so. Taste and adjust quantities of liquid and seasoning (add herbs if you think they would enhance it), blitz with a stick blender if you like it smooth (I tend to leave it half and half) and serve with bread.