Tomato Passata
A traditional homemade tomato passata made with ripe tomatoes. Smooth and fresh, it is perfect as a base for pasta, pizza, and many Italian dishes.
Ingredients
- 2 kg ripe tomatoes (4.4 lb)
- 5 g salt (1 tsp)
- Fresh basil leaves optional
How to Make It
- Wash the tomatoes thoroughly
- Remove any damaged parts
- Cut tomatoes into large pieces
- Place in a large pot
- Cook over medium heat until softened
- Stir occasionally while cooking
- Pass tomatoes through a food mill
- Discard skins and seeds
- Return passata to a clean pot
- Add salt and basil if using
- Simmer for about 20 minutes
- Pour into sterilized bottles or jars
- Seal while hot and allow to cool
Tips
- Use very ripe tomatoes for best flavour
- Do not overcook to keep freshness
- Pass twice for smoother texture
- Add basil at the end for aroma
Storage
- Keeps up to 6 months sealed in a cool dark place
- Once opened refrigerate and use within 3 days
- Can be frozen up to 3 months