Passata, a rich and flavorful tomato puree, is a cornerstone of Italian cuisine. Whether you’re preparing a pasta sauce, soup, or stew, this homemade passata recipe ensures a fresh and authentic taste in every dish. With just a few simple ingredients, you can create a pantry staple that elevates your cooking.

Passata Recipe :

Transform fresh, ripe tomatoes into a silky and versatile passata with this easy recipe. This homemade version captures the essence of summer tomatoes and is perfect for preserving their flavor all year round. Say goodbye to store-bought options and hello to authentic Italian goodness!

History of the Recipe :

Passata di pomodoro, or tomato passata, originated in Italy as a way to preserve the abundance of summer tomatoes for use throughout the year. Traditionally, families would gather to make large batches, often passing down the process through generations. This pure and unseasoned tomato puree is cherished for its versatility and simplicity, forming the base for countless Italian dishes.

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passata recipe

lakshman

A smooth and versatile tomato puree, perfect for Italian cooking.

Print Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

10 minutes mins

Total Time 1 hour hr

Course basis, Preserves, sauces

Cuisine Italian

Servings 4

Ingredients

  

• 2 kg (4.4 lbs) ripe tomatoes (preferably Roma or San Marzano)
• 1 tsp salt (optional, for preserving)

Instructions

 

• Prepare the tomatoes:

  Wash the tomatoes thoroughly. Remove the cores and cut them into quarters.
• Cook the tomatoes:

  Place the tomatoes in a large pot over medium heat. Cook for 15-20 minutes, stirring occasionally, until the tomatoes soften and release their juices.
• Blend the tomatoes:

  Use an immersion blender or transfer the cooked tomatoes to a blender. Blend until smooth.
• Strain the puree:

  Pass the blended tomatoes through a fine-mesh sieve or food mill to remove the seeds and skins. Discard the solids.
• Simmer the passata:

  Return the strained puree to the pot and simmer for an additional 10-15 minutes to thicken slightly, if desired.
• Season and store:

  Stir in salt (if using). Allow the passata to cool before transferring it to sterilized jars or containers. Store in the refrigerator for up to a week or freeze for longer storage.

Notes

• Use ripe and flavorful tomatoes for the best results.
• If you prefer a chunkier texture, skip the blending and straining steps.

Keyword homemade tomato puree, Italian passata,, passata recipe, preserving tomatoes

Tips for Passata Recipe :

• The homemade passata was remarkably lighter and thinner than the shop-bought.
• Sterilize jars properly if you plan to store passata for an extended period.
• Freeze passata in ice cube trays for convenient portioning.

FAQs for Passata Recipe :

Q: Can I use any type of tomato for passata?
A: I love to use plum tomatoes for this recipe because they are less watery and offer a hint of sweet flavor.

Q: How long can I store homemade passata?
A: Fresh passata can be stored in the refrigerator for up to a week or in the freezer for up to six months.

Q: Can I season the passata with herbs and spices?
A: Traditional passata is unseasoned to keep it versatile, but you can add herbs or spices based on your intended use.

Conclusion :

Homemade passata is a simple and rewarding way to capture the fresh taste of ripe tomatoes. This versatile puree is a must-have for any home cook, providing the foundation for countless Italian dishes. Try making it today and bring authentic flavors to your kitchen!