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Home » Jams and Preserves

Passata Recipe (Passata di Pomodoro)

Modified: Oct 28, 2023 · Published: Oct 28, 2023 · by Ramona

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Passata, also known as passata di pomodoro is a delicious tomato juice made from ripe, juicy, flavorful good quality tomatoes.

Two jars, set aside, one full one halfway filled with passata, and the white ceramic dish in the middle containing tomato, passata and some basil leaves.

I am going to cover everything from ingredients and equipment to step-by-step instructions and creative uses. Get ready to embark on a delicious journey through the art of passata-homemaking! Remember, this recipe contains no sugar.

Easy to make and so rewarding, not to mention how delicious this tomato sauce is.

Passata is a versatile and essential ingredient in many kitchens around the world. This smooth, tomato-based sauce is created by pureeing ripe tomatoes (ideally garden tomatoes) and is often used as a base for various Italian or non-Italian dishes like pasta or pizza sauces, soups, and stews. With its vibrant flavor, passata adds depth and a touch of sweetness to your favorite recipes.

I remember my mum always used to make tomato passata at the end of summer when there were lots of beautifully ripe tomatoes. But now, you can find good red tomatoes all year round so passata can be made all year round. The secret is to just pick the best ones!

Jump to:
  • ❓What is passata?
  • 🥘 Ingredients
  • 🤹🏻Variations
  • 🔪 How to make homemade passata
  • Storage
  • Ways to Use Passata
  • Is passata the same as tomato juice?
  • FAQs
  • What does “Passata di Pomodoro” mean?
  • Other recipes you may like:
  • Recipes with tomato passata
  • Passata Recipe (Passata di Pomodoro)

❓What is passata?

Passata, often referred to as "Passata di Pomodoro" in Italian, is a smooth and sometimes thick tomato sauce made from ripe, fresh tomatoes. It is a staple ingredient in Italian cuisine and serves as a versatile base for a wide range of dishes.

traditionally, passata is made from ripe tomatoes that are usually blanched to remove their skins, simmered to break down into a sauce-like consistency, and then strained to remove seeds and any remaining solids. The resulting passata is a concentrated tomato sauce that is rich in flavor and sweetness. It can be used as a foundation for creating delicious and authentic Italian dishes or as a convenient shortcut for adding the essence of ripe tomatoes to your cooking.

Your dishes will be truly delectable and nothing compares with a good homemade passata made with perfectly ripe tomatoes harvested from your garden.

It is so lovely to see that lately, more and more people like making their tomato passata because they're into old-fashioned cooking, made from scratch, preserving, pickling, and using fresh, local produce. It is so wonderful to see the shift.

🥘 Ingredients

You will only need two ingredients to make this wonderful tomato passata recipe. Yes, you read it all correctly, two ingredients:

  • Garden tomatoes - fresh and ripe
  • Salt
Half full jar to the left, fresh tomatoes and basil further up, a passata jar full to the right and a small dish containing passata si pomodoro and a basil leaf.

I see many passata recipes with added sugar. What? Why? I am not totally against the idea but in my opinion, you will only need to add a bit of sugar if you don't have the best tomatoes. By best tomatoes I mean, garden, organic, ripe-to-perfection, juicy tomatoes. But if you don't have the best tomatoes, I would stick to buying my passata. A good Italian brand made from organic tomatoes would be my second choice if the tomatoes aren't homegrown. A good passata has to be full of flavor, otherwise, in my opinion, there's not much point.

See the recipe card below for the exact quantities.

🤹🏻Variations

  • Spicy - add chili pepper flakes while cooking it to imbue heat into the tomato sauce;
  • Deluxe - add root vegetables to make it a great soup base ready to use any time;
  • Add no salt at all if you want this to be a low-salt recipe;
  • Mediterranean style - add olive oil, garlic, dried herbs like oregano, basil, thyme.
  • Add sugar - if you fancy or if the tomatoes were not ripe to perfection
  • Add caramelized onions for an amazing extra flavor.
  • You may even add mushrooms

See how to make this homemade pizza sauce made from scratch here and how this passata recipe will be very handy to have and use - all you need to do is just add a few more ingredients and herbs. Quick, easy, and super delicious.

🔪 How to make homemade passata

Making your passata is a rewarding process that captures the essence and the freshness of tomatoes. Here are some simple steps:

Method 1

Using a Tomato stainless steel Strainer Machine

Tomato being harvested.

Gather all the tomatoes and place them in a sunny spot inside for an extra day or so.

Harvested Tomatoes in a large sink a bout to get washed.

Once perfectly ripe, you place them all in a super clean sink.

Lots of tomatoes in a sink getting washed.

Give the tomatoes a good old wash.

Passata di pomodoro in the making - a large stainless steel pot with a small amount of passata di pomodoro and a tray with chopped tomatoes.

Remove the skin and the seeds of the tomatoes using a strainer machine.

Whole tomatoes, halves and quarters on a wooden chopping board being prepared to make passata.

Cut them into chunks. Remove all stalks.

Passata on the making, a white metallic dish with tomato juice.

Place the tomato juice as it comes into a large stainless steel pot.

Method 2

Using a sieve or a clean cloth/tea towel.

Literally, cook the tomatoes and pass them through a sieve to separate the skin and the seeds of the tomato pulp and store them (see below a few storing methods).

Method 3

If you do not have a strainer machine, nor the patience to sieve these through, cook the tomatoes first, blend them in a standard blender, and then pour through a sieve to discard the skin and seeds.

Hint: To achieve a thicker passata, reduce it to the desired consistency by cooking it on the stove or oven for longer.

The process is a little time-consuming (making passata is a time-consuming activity) but well worth it. I promise!

Storage

Depending on how you choose to preserve the passata determines how you store it too.

Here are 3 ways of preserving tomato passata:

  1. Freeze the jars, making sure not to fill them to the brim, these last up to 3 months.
  2. Keep the jars in the fridge and use the tomato passata within 1 week.
  3. Create the vacuum: this involves removing the air from the inside the jars so that no bacteria grows or develops. This can be done two ways
    • cooking the passata just like I do
      • see the recipe below for all the details
    • adding the tomato passata into the sterilized jars and boiling them.
      • Add the strain passata into the jars
      • Place the lids on
      • Put the jars in a large pot
      • Add water and cloth in between the jars so these don't break
      • Place over heat and boil for 45 minutes from the minute the water has reached the boiling point.

Can I freeze passata?

Yes, absolutely! You can freeze passata in airtight containers for up to 6 months. Just remember to leave some space for expansion as liquid expands when frozen.

Ways to Use Passata

  1. Pasta Sauce: The most classic use of passata, it's perfect for making rich and flavorful pasta sauces like marinara or bolognese.
  2. Pizza Sauce: Spread passata on your pizza dough for a delicious, homemade pizza sauce.
  3. Soups and Stews: Enhance the flavor of soups and stews by adding passata for a tomatoey kick.
  4. Baked Dishes: Passata can be used in baked dishes like lasagna or eggplant Parmesan.
  5. Sauces for Meat or Seafood: Create savory sauces for meats and seafood by incorporating passata into your recipes.

In conclusion, making passata from scratch is a rewarding endeavor that connects you to the heart of Italian cuisine. With this guide, you're equipped with the knowledge and inspiration to embark on your passata-making journey. Whether you're a seasoned chef or a novice in the kitchen, homemade passata will elevate your dishes to a whole new level of deliciousness. Buon appetite!

Is passata the same as tomato juice?

Passata is not quite the same as tomato sauce. Passata is a tomato product made from strained and pureed tomatoes, typically without any added seasonings or flavorings. It is a smooth, uncooked tomato puree and is often used as a base for pasta sauces, soups, and other dishes where a fresh tomato flavor is desired. In contrast, tomato sauce, also known as tomato ketchup in some regions, is a condiment made by cooking tomatoes with various seasonings, sugars, and vinegar to create a flavorful, sweet, and tangy sauce typically used as a condiment for dishes like burgers and fries. The two have distinct uses and flavor profiles.

FAQs

Can I blend the tomatoes rather than strain them?

Well, ideally, is to remove the seeds (it reduces the fermentation risks) but if you reduce these well, blending them is an option.

Can I use canned tomatoes to make passata?

Yes! Use a good organic Italian canned tomato brand. Go for a good plum tomato as those are nice and already peeled.

How long can I store jarred passata?

Properly stored in sterilized jars and kept in a cool, dark place, homemade passata can last for up to 1 year.

What time of the year is the best to make tomato passata?

When the tomatoes are in full season which is August - October time here in Europe. Different types of tomatoes ripen at slightly different times, so the best time to make passata can also depend on the tomato variety you're using and weather conditions.

What is the secret to a good quality passata di pomodoro?

Good quality passata means tomatoes and that means ripe garden organic, no pesticides tomatoes. This is it. If your passata is a little acidic, add a few carrots when boiling it. It adds sweetness and takes the edge off. I have to add my secret here. When you harvest your tomatoes, keep them one or two more days out in the house and only then start the process of turning them into a delicious passata.

Can I add herbs or spices to the passata recipe?

Absolutely YES! Add what you like. Stick to dried herbs though like oregano, basil, dill, parsley, and lovage.

What are the best tomatoes?

Whatever tomatoes you have grown. They have to be very ripe red tomatoes - the best ones are San Marzano or cluster tomatoes. Plum or Roma tomatoes are often preferred for making passata due to their meaty texture and rich flavor

What does “Passata di Pomodoro” mean?

"Passata" originates from the Italian term "passare," which means "to pass." Passata is created via a mechanical procedure in which tomatoes are passed through the blades and apertures of the apparatus employed for its production. This is the source of the Italian designation "Passata."

Pomodoro is the actual fruit as you know it, the actual "tomato”.

Passata in a small square-ish dish with a basil leaf over in the middle.

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Passata in a small square-ish dish with a basil leaf over in the middle.

Passata Recipe (Passata di Pomodoro)

Tomato passata provides a quick and convenient way to add the quintessence of tomatoes to so many dishes, especially when fresh tomatoes are not in season or readily available.
5 from 65 votes
Print Pin Rate
Course: Preserves
Cuisine: European Cuisine, Italian
Diet: Gluten Free, Low Calorie, Vegan
Prep Time: 1 hour hour
Cook Time: 1 hour hour
Servings: 25 servings
Calories: 43kcal
Author: Ramona Sebastian

Equipment

  • chopping board
  • knife
  • stainer machine
  • stainless steel pot
  • jars 500

Ingredients

  • 6 kg fresh tomatoes
  • 1½ tablespoon salt

Instructions

Preparing the tomatoes

  • Wash the tomatoes really well using a lot of water. Transfer them into an extra-large container.
  • Using a sharp knife (taking extra care) chop all the tomatoes into chunks. Place them back into another XXL pot or bowl.
  • Pass them through a strainer machine as seen above and the tomato pulp/juice place it all in a XL stainless steal or glass/ceramic pot.
  • Add the salt mix and place on medium/high fire. Cook and reduce to the desired consistency. I like it a little runnier as no matter what you cook some water will be needed. I reduce it to a paste consistency for pizza.
  • When ready and you are happy with the consistency transfer all into the sterilised jars or bottles and put all on the worktop or a quiet corner. Cover all with extra blankets. See other storage methods in the storage section above. This is the method I choose most of the time as I find it the easiest. Only because I know what I am doing I guess 😉 and I have always made it this way.
  • Allow them to cool for a few days and when completely cooled store in a cellar or a nice dark cool place for up to one year.

Notes

Use a good quality salt - I like to use untreated salt like Celtic, pickling or, Himalayan salt.  
Sterilising the jars and lids - I wash them well with soap, rinse them very, very wel and place face down on a clean kitchen towel. 
I place all the jars and lids once dry on an oven tray and put in the oven. I put the oven on at 100-110°C (215-230°F) for 30 min and turn the oven off. When slightly cooler I take a bunch out (4-5 jars or bottles) or one by one and pour the piping hot passata in. Put the lead with care and put aside in the chosen place under the blankets.
Want a thick passata pretty much straight away?
Remove the seeds and all the juicier inner part of the tomato, either with a knife, spoon or by literally squeezing the tomatoes (the halves). This inner part is a lot more watery, therefore it would make the tomato passata too liquid. 
 

Nutrition

Calories: 43kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 12mg | Potassium: 569mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1999IU | Vitamin C: 33mg | Calcium: 24mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ramonas.cuisine or tag #ramonascuisine!

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Reader Interactions

Comments

  1. louise says

    May 26, 2024 at 9:07 am

    5 stars
    Exceptionally tasty, yes the tomato quality matters a lot. Such a nice recipe!!
    Thanks so much Ramona

    Reply
  2. Nora says

    April 04, 2024 at 8:48 am

    5 stars
    It is always great having tomato sauce at hand! It can be life-saving when the little ones are hungry! 😀

    Reply
  3. Alexandra says

    April 03, 2024 at 10:31 pm

    5 stars
    A must have in our kitchen! I am about to make a batch with the last of the Summer tomatoes. It is perfect to have on hand for so many delicious recipes.

    Reply
  4. Erin says

    November 13, 2023 at 6:04 am

    This is a such a great recipe for when tomatoes are on sale! Can't wait. I'm sure the result will be great!

    Reply
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5 from 65 votes (46 ratings without comment)

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