Passata recipe

Created by Matthew Evans

20 comments

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Rating:

4.5/ 5 stars 29 Votes

Cuisine: Italian

Passata is just a fresh tomato puree. Traditionally it’s made right at the end of summer, when there’s a glut of ripe, juicy tomatoes, and it’s put into bottles so you don’t have to use electricity to keep it frozen all year. You pull out a bottle midwinter and get a flash of summer warmth in any dish you cook.

Ingredients

Tomatoes

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Preparation

Simply wash good tomatoes and plunge them in hot water to loosen the skin. I like to mash them up with my hands a little, keeping the free flow juice in one pot, and putting the flesh through a food mill. This separates the skin and seeds from the pulp, unlike a food processor, which mangles them all up and ends up with a coarser flavoured sauce. The thin liquid I use for soup, the thick I store as my passata.

The passata is bottled (it can be a bit textured, which is ideal), capped, and placed in a large pot (lined with teatowels to prevent the jars cracking as they jostle). The pot is filled with water and boiled for a couple of hours to sterilise and preserve the passata.

Take care when removing the jars (or leave them to cool in the water), and store in a cool, dark place. I’ve kept them for up to 2 1/2 years without them losing any quality.

If you enjoyed this Passata recipe then browse more Italian recipes, sauce and dressing recipes and our most popular hainanese chicken rice recipe.

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Comments (20)

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17 Apr 2013 12:05 AEST

Beany

Lake Leake

Love it

This is so much easier than the recipe i have. I used to boil skinned tomatoes, then bottle and boil again. I would be inclined to add herbs to the bottle before sealing. Definatley going to try this next yr.

Agree(0 people agree)

Disagree(0 people disagree)

04 Mar 2013 01:48 AEST

Jenny

victoria

passata

I have mixed tomatoes surplus, and want to make a passata to freeze (due to lack of jars) and wonder if you should simmer/boil the passata before cooling and freezing. If so how long to simmer/boil? Saw the ads for new series and cannot wait. Looks so idealic, almost want to pack my bags and follow your lead.!!!!!!! Would be five stars when I get my answer. Thanks very much.

Agree(0 people agree)

Disagree(6 people disagree)

21 Jul 2012 11:09 AEST

Yvonne

Newcastle

Lasting time

Does this type of passata last or is it only for the meal being prepared.

Agree(5 people agree)

Disagree(0 people disagree)

22 Apr 2012 04:12 AEST

Margaret Sulsters

Bundanoon

none

Can I ask where you got your food mill??.......fed up with using a spoon and strainer......

Agree(11 people agree)

Disagree(0 people disagree)

18 Mar 2012 12:00 AEST

Andrew

Lyneham

Cook the tomatoes before bottling?

Hi Matt, can you clarify, are the tomatoes cooked before bottling and sterilizing? The other passage recipes I've seen do so, but they aren't as simple as yours... Thanks

Agree(18 people agree)

Disagree(0 people disagree)

10 Oct 2011 09:28 AEST

Ian Lind

Do you add anything to the passata if you are using it for pizza?

Agree(2 people agree)

Disagree(7 people disagree)

22 Jul 2011 04:25 AEST

Raelene Watkins

Wodonga

Left over liquid from Passatta

I am answering my own question here. The left over liquid from making the passatta I froze. During winter I have used it in soups, casseroles and when braising. The passatta itself makes THE BEST spaghetti sauce when a few more ingredients are added. So much better than any shop bought sauce. I will be doing this again next summer but getting four times the tomatoes. We had so much fun making this passatta together.

Agree(14 people agree)

Disagree(23 people disagree)

14 Jan 2011 03:57 AEST

Raelene Watkins

My husband Chris and I have our passata bubbling away as I type this. Thank you for the inspiration! Our problem is how do we store the thin liquid left over?

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Disagree(2 people disagree)

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