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Ok, let’s be real – making my own pasta gives me life! PSA: this isn’t the OG recipe that the nonnas make BUT it is easy and downright delicious! I make 3kg batches at a time and portion them off in 500ml jar/containers and pop them in the freezer ready to defrost whenever I need.



3kg ripe truss tomatoes
1 red capsicum
1 large red onion
6 cloves of garlic
1 deseeded long red chilli
1 cup of a mix of fresh herbs such as basil, parsley and oregano


  • Pre heat the oven and 200 degrees. In a deep baking/roasting tray, place all the ingredients and drizzle a generous amount of olive oil. Cover and bake for approx. 30-45 minutes or until all the vegetables have completely collapsed.
  • Allow to cool and blitz with a stick blender or in a food processor.
  • Divide up Passata in 500ml portions and freeze.


  • If you want plain Pasta just bake the tomatoes with olive oil.
  • When using in a dish to deepen the taste add 1-2 tbsp of tomato paste.

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Ciao I’m Marylin:

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