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Tomato Passata is so delicious, words are too clumsy to describe. A perfect way to preserve tomatoes and turn them into a versatile and useful ingredient.

This passata would go very well with my Homemade Italian Pork Sausage! I like to dip some Fried Pumpkin Flowers in my passata. One of my favorite, easy to make desserts to eat afterward is Seasonal Berry Crisp! A delicious Italian treat to eat for dessert or as an appetizer is Ice Cream Affogato. Which is just a treat any time of the day.

I had been watching videos of an Italian man who hosts an online show called Vincenzos plate. I kept hearing the word “passata”. It was the main ingredient in more than one kind of Italian pasta as well as for making pizza sauce.

Finally I had got some fresh tomatoes out of my garden and was ready to make it! After only about 30 minutes (This recipe does not take long) I had a nice big jar full of passata! I tried spoon full of it right away and immediately I fell in love!

My wife was taking a nap and I went and woke her up to give her a bite of it because it was so good. Next, I had stewed some eggs in the passata with some fresh mozzarella and that dish became my new craving.


  • Tomatoes – The riper the better
  • Bell peppers – Red if you can get them but any color will do.
  • Salt – optional
  • Basil leaves – optional
  • Olive oil – optional


  • Wash the ripe tomatoes.
  • Cut the end off that was connected to the tomato vine.
  • Given that these were super ripe, I had a few parts of the tomatoes that were rotting. Just cut those parts off and the rest of the tomato should be fine.
  • Cut up a bell pepper or 2. Remove the seeds and stems.
  • Slice them into chunks. No need for any specific size or shape here.
  • Add the tomatoes and peppers to a pot and add 1 cup of water.
  • Cover and cook them for about 20 minutes.


  • Drain all of the liquid out of the tomatoes! The liquid has a lot of acidity that you don’t need in the passata.
  • The sauce will also be much thicker and richer without all of the extra liquid.
  • Blend the peppers and tomatoes in a blender or bullet. Actually the traditional tool for this job would be a vegetable mill. I don’t have one so I just use a bullet.
  • Regardless of how you blend it up, the sauce will still be delicious!
  • This VEGETABLE MILL is Amazons choice and will do everything that you need it to do.
  • Add 1 tablespoon of salt! You don’t need to add the salt but it really makes the flavor more rich.
  • If you add salt now it eliminates the step of putting salt in food that you make with the passata.
  • Add a few basil leaves to a jar. This step is not required but I had some very good looking basil in my garden.
  • The basil adds a very rich and delicious flavor to the passata. If you end up canning the passata, the flavor in the basil leaves will leech out into the sauce as it sits.
  • Top the passata with a thin layer of olive oil. This adds a rich flavor to the passata and preserves the sauce for a longer period of time.
  • This step is not necessary. But, its a good idea if you make a large batch or you are not going to use the passata right away.




Tomato Passata is so delicious, words are too clumsy to describe. A perfect way to preserve tomatoes and turn them into a versatile and useful ingredient.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes


  • 5 lbs tomatoes
  • 1 or 2 bell peppers
  • 1 tbsp salt (optional)
  • 3 basil leaves (optional)
  • 2 tbsp olive oil (optional)


  1. Wash tomatoes and peppers. Remove the ends of the tomatoes that were growing on the vine. Remove the stem and the seeds of the peppers and cut the peppers into chunks.
  2. Put the tomatoes and peppers in a pot. Add 1 cup of water. Cover and cook them for about 20 minutes.
  3. Drain the liquid out of the tomatoes and peppers.
  4. Blend them together or run them through a vegetable mill. Add 1 tablespoon of salt to the passata.
  5. Add some basil leaves to a jar and pour the passata over the basil leaves. Pour a few tablespoons of olive oil over the top to cover the passata.
  6. Now you can use it fresh, freeze it, or can it.
  7. If you want to can it, follow the same instructions but make sure the jars are sterilized. Bring the canner to a boil. Make sure at least 1 inch of water is covering the jars. Process pints for 35 minutes and quarts for 40 minutes.


The optional ingredients really add richness and depth of flavor to the passata. I will always add them if I have them available.

Use this sauce as is for pasta. This sauce is a perfect base sauce for many Italian pasta sauces and pizza sauces.

This is a good way to use extra tomatoes that come out of the garden. If you have a surplus of tomatoes in general this is a great way to make something delicious and useful out of them!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 95Total Fat: .5gSaturated Fat: .1gUnsaturated Fat: .3gSodium: 70mgCarbohydrates: 22gFiber: 4.8gSugar: 12gProtein: 4.1g

Eligh Miller-Polivka
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Jo Baham

Sunday 10th of September 2023

I am using this recipe today with a case of Roma's. So excited.Thank you for this.Will report back

Eligh Miller-Polivka

Sunday 10th of September 2023

Oh excellent! Ive got a big bag of tomatoes to do it with as well. The Romas will turn out delicious! You may stew the tomatoes for as long as you need by the way. Does not have to be too picky! You cant go wrong. Let me know how it goes!

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