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passata recipe

Lakshman Rao Sarnala
A smooth and versatile tomato puree, perfect for Italian cooking.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
10 minutes
Total Time 1 hour
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