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TOMATO PASSATA


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  • Author: CHEFJAR
  • Total Time: 20 mins

Ingredients

  • For 3,5 litres of puree
  • Plum Tomatoes(pomodori perini)- 5 kg
  • Olive oil- 5 tbsp
  • Salt - 5 1/2 tsp ( for every kilos of tomatoes, ½ teaspoon of salt )
  • Sugar- 1/2 tsp
  • Fresh Basil leaves-6 handfuls
  • Dry Oregano leaves-1/2 tsp

Instructions

  1. Wash tomatoes, cut them in quarters & transfer into a large saucepan.
  2. Add salt and sugar and leave to simmer ( uncovered) 5-10 minutes. ( See Note1)
  3. Put them aside & allow to cool for a couple of minutes.
  4. Place food mill over a large bowl. Put the cooled tomatoes into food mill. Start rotating the handle of food mill until only seeds and skins are left. What you have in the bowl- Tomato Passata.
  5. Add olive oil, basil leaves & dry oregano. Mix well.
  6. Transfer Passata into any container or jar.
  7. You can store this homemade Passata 6-7 days.

Notes

1. The most tricky part in making Homemade Tomato Passata is simmering process. Because you will simmer them without any oil or cooking spray I recommend to do it over medium heat and to add a pinch of salt. It will help to draw out their own liquid.
2. Equipment
A Food mill, a large bowl & a pan

3. The best tomatoes for Passata: Pomodori PeriniTomato passata
The tomatoes must be of excellent quality & ripe.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: SAUCES & DIPS
  • Cuisine: Italian

Nutrition

  • Serving Size: 100 g
  • Calories: 38
  • Sugar: 4.8 g
  • Sodium: 28 mg
  • Fat: 0.2
  • Saturated Fat: 0 mg
  • Unsaturated Fat: 0 mg
  • Trans Fat: 0
  • Fiber: 1.9 g
  • Protein: 1.7 g
  • Cholesterol: 0