On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia" >
wrote:

>
>
> "Doris Night" > wrote in message
> ...
> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
> > > wrote:
> >
> >>I used 6 caramelized Vidalia's and
> >>two raw white onions. Also a goodly handful of bacon strips, cooked and
> >>chopped into small pieces. A good amount of ketchup, a little mustard
> >>powder, salt, tons of freshly ground black pepper and small amounts of
> >>brown
> >>sugar and molasses. After tasting, I decided to add a little tomato paste.
> >>I
> >>also added some of the bean cooking water and will stash some more in the
> >>fridge in case I need to add more later.
> >
> > That's pretty much exactly how I make baked beans, except I prefer to
> > use passata rather than ketchup.
>
> That sounds good! I often use passata instead of ketchup!

Passata is a virtual unknown where I live. I did buy it from an
Italian deli, but it was $5 for a small jar... gah. Haven't worked up
the nerve to try it yet, mainly because of the expense. Whatever it's
used in has to be spectacular or else I'll wonder why I wasted my time
finding it.

--

sf