Tomato Passata 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

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

ROASTED TOMATO PASSATA

Roasted Tomato Passata image

Season: August to September. For me, tomato passata is an essential pantry ingredient. I use it as a base for my roasted tomato ketchup (see p. 187), as well as for pasta sauces and curries. The best time to make this preserve is when tomatoes are at their cropping peak-smelling strong, sweet, and aromatic when picked from the vine. This recipe uses 4 1/2 pounds of fruit but, if you are using bought tomatoes as opposed to homegrown ones, I suggest you negotiate a good deal with your local grower and buy a boxful or two. You certainly won't regret it. You can't buy passata like this one!

Yield makes two 16-ounces jars

Number Of Ingredients 8

Ingredients

4 1/2 pounds ripe tomatoes
7 ounces shallots, peeled and thinly sliced
3 or 4 garlic cloves, peeled and thinly sliced
A few rosemary, thyme, basil, or oregano sprigs
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon granulated sugar
1/4 cup olive, sunflower, or canola oil

Steps:

Preheat the oven to 350°F.
Cut the tomatoes in half and place them, cut side up, in a single layer in a large roasting pan. Scatter the shallots, garlic, herbs, salt, pepper, sugar, and oil over the top. Roast for about 1 hour, until the vegetables are well softened. Remove from the oven and purée with a food mill.
Have your hot, sterilized jars ready (see p. 152). Put the tomato purée into a saucepan and bring to the boiling point. Pour it into the jars, filling them to the brim, and seal immediately with clips or screw-bands. If you're using screw-bands, remember to release the lid by a quarter of a turn (see p. 156).
Stand the jars in a large saucepan with a folded tea towel on the bottom of the pan. Cover with warm water (100°F) and bring to the simmering point (190°F) over a period of 25 minutes, then simmer for 10 minutes.
Remove the jars and stand them on a wooden surface or folded tea towel. Tighten the screw-bands, if using. Leave undisturbed until cool, then check the seal (see p. 158). Use within 1 year. Once opened, refrigerate and use within a few days.

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