Homemade Tomato Passata

Name: Homemade Tomato Passata
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 cups
Cuisine: Italian
Ingredients: 2 kg grams ripe tomatoes (preferably Roma or San Marzano); 2 cloves garlic (peeled and crushed); 1 tablespoon olive oil; 1 teaspoon salt (to taste); 1 handful fresh basil leaves (for extra flavour)

90 min 6 cups Medium

All Recipes

A smooth and flavourful tomato passata perfect for enhancing pasta dishes, soups, and more.

Prep

30 min

Cook

60 min

Total

90 min

Servings

Difficulty

Medium

Tomato passata is a staple in many kitchens, known for its vibrant flavour and versatility. This smooth tomato sauce forms the base of countless dishes, from hearty pasta sauces to delicious soups. Making your own tomato passata at home allows you to control the flavours and ingredients, ensuring a fresh and preservative-free product. It's a rewarding process that captures the essence of ripe tomatoes, making it a must-have in your culinary repertoire.

Instructions

Prepare the tomatoes

Wash the tomatoes thoroughly. Remove the stems and score a small 'X' at the bottom of each tomato to facilitate peeling.

Pro tip: Blanching the tomatoes in boiling water will make peeling easier.

Blanch the tomatoes

Bring a large pot of water to a boil. Add the tomatoes and blanch them for 1-2 minutes until the skins start to peel back.

Pro tip: Transfer tomatoes to an ice bath immediately to stop the cooking process.

Peel and chop

Once cooled, peel the tomatoes and chop them into quarters. Remove seeds for a smoother passata.

Pro tip: Use a spoon to scoop out the seeds easily.

Cook the tomatoes

In a large pot, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add chopped tomatoes and salt, then simmer for 30-40 minutes until soft.

Pro tip: Stir occasionally to prevent sticking.

Blend the mixture

Use an immersion blender to puree the tomato mixture until smooth. Alternatively, transfer to a blender in batches.

Pro tip: Be cautious of hot splatters when blending hot liquids.

Strain the passata

Pass the blended mixture through a fine sieve or food mill to remove any remaining skins or seeds.

Pro tip: Press down with a spoon to extract as much liquid as possible.

Jar the passata

Sterilize jars and lids by boiling them in water for 10 minutes. Fill jars with passata, leaving 1 cm headspace, and seal tightly.

Pro tip: Ensure jars are completely dry before filling to prevent spoilage.

Process the jars

Process sealed jars in a boiling water bath for 35 minutes to ensure preservation.

Pro tip: Allow jars to cool completely before storing in a cool, dark place.

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Tips & Tricks

Use ripe tomatoes for the best flavour and sweetness.
Sterilize jars properly to ensure a longer shelf life.
Strain the passata well to achieve a smooth texture.
Add herbs or spices to customize the flavour.

Frequently Asked Questions

How do I make tomato passata?

To make tomato passata, blanch and peel ripe tomatoes, cook them with garlic and salt, blend until smooth, strain, and jar for storage.

What is the difference between tomato passata and puree?

Tomato passata is a strained, smooth sauce made from raw tomatoes, while puree is thicker and may include cooked tomatoes.

Can I add herbs to my passata?

Yes, you can add herbs like basil or oregano to enhance the flavour of your tomato passata.

How long does homemade passata last?

If properly canned, homemade passata can last up to a year in a cool, dark place. Opened jars should be refrigerated and used within a week.

Can I freeze tomato passata?

Yes, you can freeze tomato passata in airtight containers or freezer bags for up to six months.

Serving Suggestions

Once prepared, tomato passata can be stored in sterilized jars for up to a year, making it a convenient ingredient to have on hand for quick meals. Pair it with fresh pasta, use it as a pizza sauce base, or enhance your soups and stews. For best results, refrigerate any opened jars and consume them within a week. Homemade passata also makes a thoughtful gift for fellow food enthusiasts.