Tomato Passata Replacement
Prep time
Cook time
Total time
Recipe type: Sides & Sauces
Serves: Serves 2-4
  • 500g x beetroot (about 3 generous-sized beets)
  • 500g x pumpkin (about ⅓ medium-sized pumpkin)
  • 1 x onion
  • 2 x Tablespoons fat + extra for drizzling (I used coconut oil)
  • 1 x generous handful flat leaf parsley
  • 1 x generous handful fresh basil
  • 2 x cloves garlic
  • 500mls x water
  • Salt
  1. Heat your oven to 180°C/350°F.
  2. Slice off any beetroot leaves and give the beets a good scrub under water with a brush. Wrap them individually in foil. Pop into a roasting dish.
  3. Slice the pumpkin into two. Drizzle with a little fat. Add to the roasting dish.
  4. Roast until cooked – about 60 minutes. I check every 20 minutes and test with a sharp knife.
  5. Let the beetroot and pumpkin cool on the bench. Once cool enough to handle, peel the beets (I use plastic gloves to prevent my hands from staining) and remove the pumpkin skin.
  6. Peel and finely dice your onion. In a large-ish pot, heat your fat over a medium-low flame. Add the onion and sauté gently until translucent.
  7. While the onion is cooking, pop your beetroot, pumpkin, parsley, basil and garlic into the bowl of your food processor. Blend thoroughly until smooth.
  8. Add your pureed vegetables to the sautéed onions. Stir.
  9. Add water and stir until smooth. Turn down the heat and allow to simmer for 10 – 15 minutes.
  10. Check for seasoning and salt to your taste.
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