How to Make ITALIAN TOMATO PASSATA at Home (Small Batch Tomato Sauce)

ripe tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often more affordable and available year-round.

olive oil

🥗Healthier: avocado oil

Avocado oil has a higher smoke point and similar health benefits.

salt

🥗Healthier: sea salt

Sea salt offers trace minerals and a different flavor profile.

basil

🥗Healthier: dried basil

Dried basil is a convenient alternative with a longer shelf life.

Wash the tomatoes for the passata well and put them into an XL mixing bowl filled with water.

Cut the green part out from the top of each tomato along with any bruised or black parts before cutting them in half and adding to a large pot.

Add water to one of your passata bottles until it is half full and pour this into your pot with tomatoes.

Cut the bell pepper in half, remove the stem and seeds, and slice into strips. Add these to the pot of tomatoes and mix using your hands.

Put the pot on your stove to boil at medium heat for 20-25 minutes, stirring every 5 minutes.

After this time, the tomatoes should have started to break down and created a thick consistency.

Place a large colander in your big mixing bowl and pour the sauce inside. Strain this and let the liquid pour out into the bowl, then place the tomato into another pot and repeat until you remove all excess liquid.

Discard the liquid that contains the bitter/watery part of the tomato.

Add the tomato/capsicum mixture to the food mill and pass it through into a large bowl to separate the skin from the flesh and start to create your passata.

Once you have extracted the juices, leave the tomato peel to the side in a bowl/colander.

Repeat until you have passed all of your tomato/capsicum mixture through the mill.

Every now and again, scrape down the bottom of the mill and let the polpa fall into the bowl.

Pass the tomato skins and any flesh through the mill again to extract more juice.

Add one tablespoon of rock salt to the passata and mix it through so it dissolves.

Get your bottles, along with the basil and a funnel.

Add a few fresh leaves of basil to the bottom of the bottles you are using.

Hold the funnel over the top of your bottle and pour the homemade passata in until it is just over ¾ full.

Drizzle extra virgin olive oil over the top and seal tightly with the lid.

Repeat until you have as many bottles as you can fill, leaving some out for lunch or dinner the same day.

Place the bottles in a large pot, cover with water, and leave to boil for 20 minutes to seal securely.

Leave to cool, store in a cool, dry place.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary