passata recipe
lakshman
A smooth and versatile tomato puree, perfect for Italian cooking.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
10 minutes mins
Total Time 1 hour hr
Course basis, Preserves, sauces
Cuisine Italian
- 2 kg (4.4 lbs) ripe tomatoes (preferably Roma or San Marzano)
- 1 tsp salt (optional, for preserving)
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.
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Use ripe and flavorful tomatoes for the best results.
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If you prefer a chunkier texture, skip the blending and straining steps.
Keyword homemade tomato puree, Italian passata,, passata recipe, preserving tomatoes