Italian Fresh Tomato Passata

This Italian Family
by This Italian Family
3 lb
45 min

Tomato passata is probably the basis of the majority of Italian dishes. Although I have no scientific proof of that, all good italians have got a huge stock in their cupboards, and summer, when the tomatoes are ripe in the vegetable gardens (which is a must have in Italian countrysides and balconies), is the period to make it.


Because the list of ingredients is so basic, just tomatoes and salt, there is only one important factor that can completely determine the flavour of your passata: the quality of your tomatoes. The classic ones you use in Italy for passata are a variety called "San Marzano". I could never buy these when I was in the UK, so every spring I would buy the seeds for the plants and plant them in my garden just to make this fresh passata and can it for the winter.

For a sweeter version though you can also go for baby plum tomatoes.

Italian Fresh Tomato Passata
Recipe details
  • 3  lb
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
  • 4.5 lb very ripe tomatoes (preferably the San Marzano variety)
  • Salt to taste
Instructions
To prepare the tomato puree, let's start by checking the tomatoes well, one by one, making sure there are no parts damaged by stains or dents.
Cut in half lengh-wise and remove the stem and any green part.
Place them all in a large pot with a lid on and cook at medium temperature for 30 minutes, mixing from time to time not to make them stick to the bottom. Add salt to taste.
After that time, when they are very soft and have released all their juices, remove them from the heat and pass them through a vegetable mill that will separate them out from the peel and seeds.
Taste your passata, it shouldn't be too bitter, but if it is (maybe because your tomatoes weren't ripe enough) you can also add a pinch of sugar.
Can the resulting passata with your preferred canning method. Mine is to sterilise the jars, fill them with passata leaving 1 inch from the top empty, putting the lid on and then boiling them in hot water for 20-30 minutes.
Tips
  • A simple idea to use your passata up is to make a good pasta sauce with it. I simply cook some chopped onion and garlic in oil, then add the passata and some fresh basil leaves, then add to cooked pasta and job done! If the passata is good quality you really don't need much more to it.
Comments
Next
More Recipes
Deviled Egg Pasta Salad
Ally Billhorn Ally Billhorn
Crescent Roll Peach Cobbler
When Is Dinner When Is Dinner
How to Make Scrambled Eggs
Ellen Christian - Confessions of an Overworked Mom Ellen Christian - Confessions of an Overworked Mom
How to Make Keto Sugar Free Dalgona Coffee Recipe
Everything Pretty Everything Pretty
Lemon Zest Cheesecake
Thistlewood Thistlewood
Frozen Lemon Dessert
Elena @mamamiammangia__ Elena @mamamiammangia__
Southern Corn and Tomato Couscous Salad
Caylie & Traci | BakersTable Caylie & Traci | BakersTable
No-Bake Halloween Bark
Mary @ Home is Where the Boat Is Mary @ Home is Where the Boat Is
New Orleans Biscuit Beignet Recipe: It's Big Easy + Air Fryer Fast
Kate Rodgers - Southern Home and Hospitality Kate Rodgers - Southern Home and Hospitality
Easiest Appetizer Ever
Julie Marshall Julie Marshall
Easy 3 Ingredient Banana Bread Recipe
Jessica Perkins Jessica Perkins
How to Make Cupcakes in the Air Fryer
Reesa @ Mommalew.com Reesa @ Mommalew.com
3 Ingredient Banana Oat Cookies
Haylee Jane Monteiro Haylee Jane Monteiro
Air Fryer Baked Potatoes
Kristen Wood Kristen Wood
Sweet Creamy Coleslaw Recipe
Cooking Up Memories Cooking Up Memories
Kylie Jenner Shrimp Tacos: Because Tacos Are the New Lip Kit!
Recipe Round-ups Recipe Round-ups
Double Cooked Spring Onions and Eggs
Birdz of a Feather Birdz of a Feather
How to Make Easy 3 Ingredient Lemon Bars
TwoKidsandaCoupon TwoKidsandaCoupon
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.