🍅 Passata Recipe (Passata di Pomodoro)

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.

Course Preserves

Cuisine European Cuisine, Italian

Diet Gluten Free, Low Calorie, Vegan

Prep Time 1

Cook Time 1

Servings 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