COME FARE LA PASSATA DI POMODORO - Ricetta Antica Calabrese

ripe tomatoes

🥗Healthier: organic tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are more affordable and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and neutral in flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil is more shelf-stable and cost-effective.

Wash and core the tomatoes, then cut them into quarters.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic, sauté until translucent, about 5 minutes.

Stir in chopped carrot and celery, cooking for another 5 minutes.

Add the quartered tomatoes to the pot, stirring to combine.

Season with salt, pepper, and sugar to balance acidity.

Add bay leaf, oregano, thyme, and red pepper flakes for flavor.

Bring to a simmer, then reduce heat to low and cover.

Cook for 30-45 minutes, stirring occasionally, until thickened.

Remove from heat and discard bay leaf.

Blend the sauce until smooth using an immersion blender or regular blender.

Stir in lemon juice and adjust seasoning as needed.

Serve warm or cool and store in jars.

Cooking Techniques

Spice Level: