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

By Vincenzo's Plate · 90 min

Ingredients

Instructions

1. Wash the tomatoes well, then cut out the green stem parts and any bruised or black spots, and halve them into a large pot.
2. Fill a passata bottle halfway with water and pour it into the pot.
3. Halve the pepper, remove stem and seeds, slice into strips and add to the pot; mix with your hands.
4. Simmer over medium heat for 20–25 minutes, stirring every 5 minutes, until the tomatoes break down and thicken.
5. Strain the sauce through a colander, discard the bitter watery liquid, and repeat with the solids until all excess liquid is removed.
6. Pass the tomato and pepper mixture through a food mill, scraping the mill bottom now and then; pass the skins and remaining flesh through again.
7. While still hot, stir in one tablespoon of rock salt until dissolved.
8. Put a few whole basil leaves in each bottle, then fill just over three-quarters full with passata.
9. Add a drizzle of extra virgin olive oil, then seal the lids tightly.
10. Place the bottles in a large pot, cover with water and boil for 20 minutes to seal. Cool and store in a cool, dry place.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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