The Good Old Way

ITALIAN TOMATO PASSATA: EASY RECIPE

Eligh Miller-Polivka

3 years ago

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

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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.

Table of Contents

INGREDIENTS YOU NEED
HOW TO STEW THE TOMATOES AND PEPPERS
HOW TO MAKE TOMATO PASSATA

I had been watching videos of an Italian man who hosts an online show called Vincenzo’s 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 a spoonful 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.

INGREDIENTS NEEDED TO MAKE TOMATO PASSATA

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

HOW TO STEW THE TOMATOES AND PEPPERS

Wash the ripe tomatoes.

Cut the end off that was connected to the tomato vine.

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.

HOW TO MAKE TOMATO PASSATA

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 Amazon’s 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, it is a good idea if you make a large batch or you are not going to use the passata right away.

OTHER RECIPES TO TRY

ITALIAN TOMATO PASSATA RECIPE

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

Ingredients

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

Instructions

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.
Put the tomatoes and peppers in a pot. Add 1 cup of water. Cover and cook them for about 20 minutes.
Drain the liquid out of the tomatoes and peppers.
Blend them together or run them through a vegetable mill. Add 1 tablespoon of salt to the passata.
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.
Now you can use it fresh, freeze it, or can it.
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.

Notes

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:

Yield:

8 CUP

Serving Size:

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

Author
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Eligh Miller-Polivka

Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh

I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

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