Canned Tomato Passato Recipes

TOMATO PASSATA RECIPE

Tomato Passata Recipe image

Passata di pomodoro is an Italian staple. You have likely heard of it or used it without even knowing! Tomato passata is something any chef should be familiar with, and the history behind it is also worth knowing.

Provided by Nonna Box

Categories Sauce

Time 40m

Number Of Ingredients 2

Ingredients

4 ½ pounds tomatoes (ripe, Roma or San Marazano)
1 cup fresh basil (chopped, optional)

Steps:

Slice each tomato in half and scoop out the seeds. You can opt to leave the seeds in the tomatoes and simply strain the vegetables later in the recipe, however, removing them in the beginning is the best way to ensure there are no seeds in the passata. It also prevents the passata from being too liquid and allows for a thicker sauce.
Place the cleaned tomatoes in a large pot, cover and cook over medium-low heat, stirring occasionally. Cook the tomatoes until they are soft, not totally mashed. Roughly it will take about 20 minutes.
Place the tomatoes through a strainer machine or food mill to puree them well, crushing the skins and making the sauce perfectly smooth.
If the sauce is too liquid for you at this stage, place it in a very fine strainer to remove some of the liquid.
The sauce is now ready to use or can!

Nutrition Facts : Calories 37 kcal, Carbohydrate 8 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CANNED TOMATO PASSATO

Canned Tomato Passato image

Strained tomatoes, called "passato" in Italian, are traditionally used in making meat sauces for pasta.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Yield Makes 6 1/2 quarts

Number Of Ingredients 3

Ingredients

25 pounds plum tomatoes, quartered
2 tablespoons plus 1 1/2 teaspoons coarse salt
Fresh basil leaves, rinsed and dried

Steps:

Place tomatoes in a large stockpot, working in batches, if needed. Bring to a boil over medium-high heat, stirring occasionally. Add salt, and reduce heat to medium; simmer 15 minutes, uncovered. Remove from heat; let cool slightly.
Using a ladle or large spoon, skim off the released juices that have accumulated in the pot; set aside in a large bowl (depending on the size of the tomatoes, you should have 4 to 7 cups liquid). Pass tomatoes through a food mill on the finest holes into a separate large bowl.
Place a large basil leaf in the bottom of each pint or quart jar; fill with tomatoes. Clean and dry top rim of each jar with a kitchen towel, and place lids and rings on jars; twist tightly to seal.
Fill a large canning pot lined with a wire rack with water, and bring to a boil over high heat. (If you dont have a canning pot, you can fit a large stockpot with a wire rack or with a layer of extra ring lids to keep the jars from sitting directly over the heat. The stockpot should be deep enough that the jars will be covered with water when they are added.)
When the water has come to a full boil, carefully place the jars in the water with tongs or a jar clamp. Boil pint jars 30 minutes and quart jars 45 minutes.
Carefully transfer jars to a baking sheet; let cool. When completely cool, check the lids to make sure they are sealed by pressing down on the middle. If the lid pops back, it is not sealed; refrigerate unsealed jars immediately, and use within 2 weeks. Sealed jars can be stored in a cool, dark place 2 years or longer.

TOMATO PASSATA

Tomato passata image

Batch cooking sieved tomato sauce means you can freeze it in portions and defrost to use however you please

Provided by Good Food team

Categories Condiment, Dinner

Time 30m

Yield Makes 800ml

Number Of Ingredients 4

Ingredients

1kg tomato , halved or quartered
6 garlic cloves , halved
1 tbsp olive oil
1 tsp caster sugar

Steps:

Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.
Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.

Nutrition Facts : Calories 51 calories, Fat 2 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein

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Check the tomatoes one by one, removing rotten, stained or bruised ones. Then wash them very well under running water. Finally put them in a bowl and start cutting them in half.
With a knife, remove the seeds and all the internal part of the tomato, like to make small tomato boats. Now place the tomatoes in a rather large pot.
Let them cook over low heat, covering the pan with a lid and stirring them from time to time, until they are smashed. Now take your tomato strainer machine and, with a ladle, begin to place the cooked tomatoes in the special slot.
Turn on the tomato strainer and with the help of the stomper apply some pressure on the tomatoes, to make them go down and enter the machine. If the passata comes out too liquid, pass it through a fine mesh strainer, stirring with a tablespoon, until you get the consistency you want.

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