Homemade Tomato Sauce Passata | Authentic Italian Recipe

Nothing says Italian like a jar of homemade tomato passata! This smooth, rich sauce is the foundation of countless dishes — from pasta and pizza to soups and stews. Made with ripe tomatoes, olive oil, and fresh basil, it’s a true taste of Italy in every spoonful.

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About This Dish

Passata is an Italian kitchen essential — a smooth, pureed tomato sauce used as the base for endless recipes. Unlike store-bought versions, this homemade version uses only fresh, ripe tomatoes, olive oil, and a hint of basil for natural sweetness and vibrant flavor.

Ingredients (Makes about 2 liters)

Fresh Tomatoes:	5 kg (≈ 11 lbs), very ripe (Roma or San Marzano preferred)
Olive Oil:	100 ml (≈ ½ cup)
Salt:	To taste
Fresh Basil:	A few sprigs

How to Make It

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr

Step 1: Wash tomatoes thoroughly and remove stems.
Step 2: Cut tomatoes into halves or quarters and place them in a large pot.
Step 3: Cook over medium heat for 20–30 minutes until tomatoes soften and release their juices.
Step 4: Pass the cooked tomatoes through a food mill or use a blender for a smooth consistency.
Step 5: Return the puree to the pot, add olive oil and salt, and simmer for 15–20 minutes until slightly thickened.
Step 6: Add fresh basil, stir, and allow to infuse for a few minutes before cooling.
Step 7: Pour into sterilized jars or bottles and seal tightly for storage.

Tucci’s Tips

Always use ripe, sweet tomatoes — they make the best passata.

Sterilize jars properly to avoid spoilage.

Add basil at the end for maximum aroma.

Variations

Spicy Passata: Add a pinch of chili flakes for a gentle kick.
Garlic Aroma: Sauté garlic in olive oil before adding to the sauce.
Herb Infusion: Add oregano or bay leaves for extra depth.

Did You Know?

Historical Fact: Passata became popular in southern Italy as a way to preserve summer tomatoes for the winter months.

Fun Fact: Italians often gather in August for “la passata day,” turning it into a family tradition!

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Storage & Thank You

Store sealed jars in a cool, dark place for up to 6 months. Once opened, refrigerate and use within 3 days.

Can it be frozen? Yes — freeze in portions for up to 3 months. Thaw overnight in the fridge before use.

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