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Summer tomato passata recipe

Summer tomato passata recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce

Simple, tasty homemade passata made with ripe tomatoes. Perfect for tomato soups, stews, pasta sauce.

8 people made this

IngredientsMakes: 4 375g jars

  • 1kg ripe plum tomatoes
  • 1 teaspoon salt
  • a pinch black pepper

MethodPrep:30min ›Cook:30min ›Extra time:7min › Ready in:1hr7min

  1. Wash tomatoes and cut into thick slices. Place in a large saucepan and cook until most of the liquid has evaporated and the skins can be peeled off easily.
  2. Transfer cooked tomatoes into a large sieve and press through to remove the tomato seeds and skins. Best to do these in batches if you are working with a smaller sieve.
  3. Season with salt and pepper; mix well and transfer into sterilised jars. Close lid tightly and for pasteurise 7 to 10 minutes.

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Reviews & ratingsAverage global rating:(1)

Simple Tomato Passata Recipe

This is one really easy passata recipe to use up your tomatoes!

Over the summer, we had way too many tomatoes to know what to do with all of them. They all started going red around the same time and our dining table were full of them. So after asking around for ideas, I started making tomato passata, or plain pasta sauce. Homemade tomato passata tastes so much more healthier than store bought pasta sauce - you know exactly what’s in it and there’s no long list of weird ingredients.

Plus, it uses up a good amount of tomatoes, for those who have a garden-full just like us!

Easiest Tomato Passata

What is Tomato Passata and where the heck can I find it?

I've come across a few recipes lately that ask for tomato passata which I had not heard of before. So me being me, I goggled it and made it from scratch. As was the case with this Passata. My understanding is that it's a raw tomato sauce (pressed tomatoes) - the fresh, ripe tomatoes are quickly blanched and then pressed through a rotary food mill or a colander to remove the seeds and skin. There were many definitions, versions, and techniques to choose from on the great big world wide web so I incorporated a few that sounded good to me and this is what I came up with - I'm happy with the outcome. It's a fresh, smooth sauce with simple, quality ingredients perfect for right now since it's tomato season and the tomatoes are incredible and abundant.

You could use Passata in pasta sauces, as a pizza sauce, or eaten straight out of the jar! I used it in this delicious Veggie Bolo sauce with very tasty results. You can store any remaining sauce in a jar in the fridge for a week or place in the freezer until you need it next.

The bulk of this recipe comes from the BBC Good Food recipe page, but I made a few changes mostly out of convenience for what I had on hand.

** If you make this passata recipe, please leave a comment and rate the recipe below! **
** Remember to tag @ceeceecooks on Instagram! **

Harvest Tomato Sauce

Preheat oven to 160°C. Prepare the tomatoes, capsicums and onion and place them in a large roasting dish lined with baking paper. They need to be in a single layer so they roast and caramelise rather than stew, so use two roasting dishes if necessary.

Add the garlic, rosemary leaves and chilli, if using. In a small bowl mix together the tomato paste, sugar, olive oil, salt and pepper. Spoon this mixture over the vegetables and stir through them to coat evenly.

Bake for about 2 hours or until the vegetables are starting to caramelise and shrivel a little.

Allow the vegetables to cool then purée in a food processor or blender. The sauce will keep in the fridge for up to a week or can be frozen. Alternatively, bring the puréed sauce to a boil and while it is very hot, pour it into sterilised jars and seal immediately. Sealed jars will keep for months in the pantry.

Homemade Passata Recipe

Key ingredient in Italian recipes

Homemade Passata is a very easy to make, with a much better taste than the ones you buy in a shop (and a lot cheaper)

It is an essential ingredient in many italian recipes (such as pizzas, bolognese sauce, lasagna, etc.)

Especially if you grow them at home it a great way to use up your surplus harvest tomatoes and use them throughout the year.

3 Key items to making Passata.

The recipe lower down the page will show you exactly how to make it.

But there are 3 key elements to making the best possible homemade Passata:

1. Make it simple

You might see lots of recipes for Passata with added basil, garlic, etc.

Those are not the real authentic Passata types, but a bit like a flavoured tomato sauce. A real Passata will only be made using 1 ingredient – tomatoes.

2. Use San Marzano Tomatoes

Linked to this the type of tomato you use will make a real difference – all depending on the size of the skin, water content, etc.

When making Passata you will notice that San Marzano tomatoes will provide you with the authentic, real flavour.

3. Use freshly picked Tomatoes

When you use freshly picked, ripe tomatoes you will notice a real difference in the flavour. This flavour will carry on into your homemade passata recipe – and it will simply taste so much better than any ready made passate you might buy in a shop.

Growing them at home is not very difficult – whether you want to grow them indoors (spare bedroom?) or outdoors. When you grow your own tomatoes using a hydroponic kit or aquaponic kit you will end up harvesting a lot of tomatoes.

To get the best results

To get the best possible passata, there are 3 items that I’ve found to be very important.

  • As mentioned above the type of tomato used
  • A food mill – to help you get the best possible sauce
  • And of course the quality of the storage jars (And yes, they do make a difference)

I can’t stress enough the importance of the type of tomatoes you use. Either Roma or San Marzano tomatoes will add a real taste difference.

Unfortunately they are virtually impossible to buy fresh, but they are very easy to grow at home in your kitchen, spare bedroom, etc.

All you will need is a grow pot, maybe a light and of course seeds. Just follow the links below for details.

The homemade passata recipe

Making passata is quick & easy, but the difficulty is often in how to store it.

The recipe below will show you step by step how to make your own passata.


To make your own homemade passata you will need

  • 1 kg (Or more) San Marzano tomatoes – yes you can use tomatoes from a shop but either San Marzano or Roma tomatoes will help you get the best flavour.
  • 1 litre Cold water Tap water will do


You won’t need much equipment – most of it is usually available in most kitchen at any stage.

To make the homemade passata

  • You will need a Sauce pan, knife and sieve or strainer.
  • But the one item that will make it a lot easier (as opposed to using a blender) is a Food mill (like the one shown right)

To store the homemade passata

You have 2 options (see below)

If you want to freeze your homemade passata you will need

Or if you want to store your homemade passata in jars you will need


The video below provides advice (I will be adding my own video when my latest homegrown tomatoes are ripe)


To make the homemade Passata

Step 1 – prepare the tomatoes

  • If you’ve grown your own tomatoes then select & pick the ripe ones
  • The wash the tomatoes under a cold water tap
  • Cut the tomatoes in half & half again if large.

Step 2 – prepare the tomatoes

  • Place the tomatoes in a large saucepan with lid on
  • Put in the oven at low heat for about 20 minutes until they are soft
  • When the tomatoes have softend remove from oven and use a food mill or blender to extract the liquid.
  • (You might need to run it through a sieve a couple of times, repeating the process with the material from the sieve)
  • Heat in the saucepan on a low heat for about 10 to 20 minutes – until thick

Step 3 – store the homemade passata

Frozen or Room Temperature?

Personally I prefer to simply freeze the homemade passata, as it’s a much easier way for packing. On the other hand using jars does tend to free up a lot of space, and will let you keep your homemade passata a lot longer.

Option 1 – How to store Passata frozen

Let the Passata cool down. Then using a funnel pour small amount (usually about 500g) in a freezer bag to store frozen.

It’s important to use the Passata within 3 months

Option 2 – How to store Passata in Jars

This is a bit more difficult but the advantage is that you can store it at ambient temperature, in a dark cupboard.

To do this you will need resealable glass jars, which need to be sterilised.

All you do is preheat the oven to 160 to 180°C. At the same time wash the jars and lids in hot soapy water.

Then you rinse the jars but do not dry them. Put the jars on a baking tray and put in the oven for 10 minutes. At the same time soak the lids in boiling water for a few minutes. Then take the jars from the oven and let cool on a kitchen towel

Using the funnel fill each jar, but not to the rim – leave about 1/2 inch from the top – and put on the lid. Put a dish towel in a large pot and put the jars on top. (That’s to stop the danger of them getting damaged).Fill the pot with water, so that the jars are covered, and bring to the boil.

Boil the jars for 40 minutes and then remove the jars and let cool down. If the lids are indented then the seal is perfect, if not use that jar within 14 days.

Update on 31/10/2020

Please note I have slightly changed the recipe. Having grown a very large amount of roma tomatoes at home (using the indoor hydroponic system) I decided to try a few different recipe methods.

Simply heating the tomatoes in the oven was very simple and easy to do. However do keep an eye on them as you don’t want them to get to soft – but the taste when made is great and ideal for ragu or bolognese sauce.

How to Use Tomato Passata

So what exactly is this specialty tomato passata used for? You can pretty much use passata in any recipe that calls for tomatoes. It can be used in soups, stews, and sauces. Passata di pomodoro will give your dish the full flavor of fresh tomatoes, yet you can get the taste right from a can rather than needing fresh, ripe tomatoes!

Many people prefer to use passata over regular tomato puree since the authentic taste of tomatoes is much more prevalent in the passata. This is mostly because the tomatoes are canned at peak ripeness and never cooked, keeping them in their pure state.

Tomato passata already has a smooth sauce-like texture, making it the perfect base for any pasta sauce like bolognese sauce, stew or casserole like eggplant parmigiana. You do not need to puree passata or alter it in any way &ndash it is ready to use right out of the jar! Once you try using tomato passata rather than canned tomato puree, you will never go back- the taste is unbeatable.

Girragirra tomato passata recipe

Here’s our Girragirra tomato passata recipe, because Summer in Oz means tomatoes are go! It’s our low tech way of storing that sunshine in a bottle for those chilly Winter days ahead.

Girragirra Tomato Passata Recipe:

  1. Grow your own, they WILL be tastier than anything you can buy. If not, you can always help a farmer out by buying a box or two at your local Farmers’ market or better still, directly from the farm gate.
  2. Give your toms a wash in cold water. Even if they are spray free, nobody likes dirt in their sauce!
  3. If you have a mouli big enough to cope with your supply, get mouli – ing! That will remove both skin and seeds as well as nicely squishing your toms ready to bottle. This year we had oodles of tomatoes, a very small mouli and no time to spare. So we got creative and dug out the old meat mincer.
  4. No mouli? You need to skin your toms before squishing. Cut a tiny cross at the base of each tom with a sharp knife or blade. This will help you peel them post blanching. You don’t want a deep cut or you’ll end up with water logged toms and a watery passata. Pop the toms into a big pan of boiling water for about 30 seconds – just long enough to loosen the skins, whip them out and plonk them straight into iced cold water. The skins should slip off easily. If not, leave the next batch on the boil a little longer.
  5. Squish the toms and you have passata – fresh tomato sauce! Use any method to do the squishing – blender, food processor, bomb old mincer, or just finely chop. Ideally, remove the seeds post squishing (this is why a mouli is ideal). You can push your passata through a sieve to do this or just go with a coarser flavoured, seed in passata as we did.

Of course you can use your passata fresh, however if you want to store it for any length of time, it will need to be bottled then preserved in some way.

Late Summer Roasted Tomato Passata

I thought I’d catch you up with what’s been happening in my kitchen of late… my daughter Nessie has been making the most of the late summer tomatoes from our garden (you can see how pretty they look above – the red onion, garlic and herbs are all ours too), supplemented with a box of bought ones (the red ones above). I bought a new book at the beginning of summer River Cottage Handbook No.2 – Preserves, by Pam Corbin. Interestingly enough, about the same time I had bought it (and was loving it), Heidi Swanson on was loving it also – you can read about that here. I was in Preserving mode, and thought I’d try the Roasted Tomato Passata – it was brilliant, and easy. I played with the recipe a bit, but it’s such an easy way to get a great concentrated, gorgeous flavour as a result. Good on you Pam Corbin.

My neice Anne is getting married in April, and I’m lucky enough to be doing the wedding cake. Obviously we had to test, so with the bride to be, bridesmaid, my best friend, daughter Nessie, cousin Jo and Sophie, we got together for the task at hand … it is a layering of hazlenut genoise, hazlenut meringue, chocolate ganache, white chocolate butter-cream and raspberries, all iced with white chocolate butter-cream. The colours are earth based colours from Dancing Deer that I am lucky enough to have bought back from the U.S – all in all, the verdict was DELICIOUS. It will ultimately be a 3 layered cake.

The recipe is really too simple, and I’m going to describe it rather than list it in a traditional recipe format.

Take your tomatoes, cut them into good size chunks, leave small cherries whole. Add to a roasting dish, do not, repeat, do not crowd them – they will steam rather than roast. Have a hot oven – about 190c, sprinkle them with a bit of salt, add some onion (I’ve used red for some batches, and shallots for another as that’s what I had), 2 – 3 cloves garlic left whole. Sprinkle with a little (tiny bit) of rapadura sugar, or a bit of apple juice concentrate, and a good lug of olive oil. Massage that all in gently, sprinkle with herbs, though Nessie likes lots of herbs. Roast for about 1 hour or until the skin is a bit wrinkly and some are nicely coloured. Remove and let sit until cool, then go along and slip off the skin and discard. Use as much of the herbs as you want, and discard what you don’t.. add everything to the food processor or mouli and process. You should now have a delicious, thick tomato passata.

Homemade Tomato Passata with Fresh Basil

This post may contain affiliate links. Please see my disclosure policy for details.

What can be better than cooking with fresh homemade tomato sauce?

There are no doubts about the answer.

Made with only 2 ingredients this classic Italian passata (passata in Italian literally means &ldquostrained&rdquo) simply uses strained tomatoes infused with fragrant basil leaves to create the best tomato sauce.

And it&rsquos out of this world delicious.

What else I love about this sauce? &ndash It&rsquos the mother of ALL tomato sauces!

You can tweak it and add more spices if you want to, but having this quality tomato passata is the key to success.

Now, to be completely honest, the process of making passata is really simple, but it&rsquos somewhat time consuming.

And for all-year-round cooking I opt-in for a high quality store-bought can of passata di pomodoro.

During summer time I like to make a homemade one from fresh, juicy seasonal tomatoes.

Use it to prepare la Parmigiana or Chicken alla Sorrentina and, of course, Tuscan Tomato and Bread Soup (Pappa al Pomodoro) can&rsquot do without it.

To prepare homemade passata it best to use San Marzano or Roma tomatoes. They are simply a perfect match for this sauce.

But you can certainly make it with tomatoes that you have at your disposal.

If you have a choice give preference to those with thicker fresh and fewer seeds.

Did you know? San Marzano tomatoes have been designated as the ONLY tomatoes that can be used to make Vera Pizza Napoletana (True Neapolitan Pizza).

To reduce the time it takes to make passata with a classic food mill use a Food Strainer which also can be used for any other kind of sauce or juice. It speeds up the process considerably.

Want to take your passata to the next level?

Use fresh cherry or grape tomatoes for extra flavor and sweetness of your sauce.

Raw Tomato Sauce Takes 2 Minutes to Make (and Is Way Better Than Cooked)

Yesterday, I reached into my CSA haul and pulled out a battered, purple tomato. It had split on one side and was bruised on another, and left a puddle of raw tomato sauce on my cutting board when I cut it, but I do not waste early-September tomatoes. So I took out a paring knife and cut around the blemishes, feeding myself irregularly shaped pieces and accumulating tomato juice on my shirt. It was ripe, maybe one-day-past-ripe (which is why it was prone to damage), and it was sweet and savory, meaty and juicy—the complexities you want in every tomato, but almost never find.

You want to drown yourself in tomatoes like these, but they only come around at this time of year, and even then you have to get lucky (the rest of the tomatoes in my haul could not compete). Still, if you do find yourself with a few pounds of peak summer romas, or beefsteaks, or any of the heirlooms, my friends Melissa Hamilton and Christopher Hirsheimer of Canal House have a suggestion: tomato sauce.

The Crispiest, Ooziest Eggs Come From the Oven

To some people, this will be heresy. Take the best tomatoes of the year and dampen their flavor with garlic and basil? Take tomatoes when they're finally at the perfect texture—like ripe peaches, if we're lucky—and reduce them into a thick, oily marinara with hours of simmering?

But that's not the idea at all. When Hamilton and Hirsheimer were working on this recipe for their new book, Cook Something, they tasted their peak-season tomatoes and, as Hamilton recalls, thought "this is so fresh and delicious, let’s keep it like that." And so the recipe they developed is for a tomato sauce that stays raw.

"We were inspired by the way the Spanish grate their tomatoes," Hirsheimer says, referring to pan con tomate, the famously simple tomato-on-garlic-toast snack. The tomatoes for that dish are grated on a box grater (or, if the tomatoes are perfectly ripe, on the toast itself). "The flesh ends up in the bowl and the skin ends up in your hand," Hamilton says.

Photo by Joseph De Leo, Food Styling by Erika Joyce

To that flesh, Hamilton and Hirsheimer add nothing but a clove or two of raw garlic, some passata di pomodoro (a thick bottled tomato puree—"it gives the sauce a little body," says Hamilton), and a good dose of olive oil. Some salt, some red pepper flakes, and the sauce is ready to be tossed with warm spaghetti or put on a pizza (either before, or after, the pizza comes out of the oven).

The latter option is what I chose earlier this summer when I was grilling pizzas for my family. But it wasn't yet tomato season, so, reasoning that canned tomatoes are picked at peak ripeness, I opened up a few cans. The sauce, which took all of three minutes to make, was perfect (using good olive oil really helped) In fact, it was so perfect that we made another batch for pasta a few nights later. And I may or may not have proclaimed that Iɽ never make a cooked tomato sauce again.

Of course, using canned tomatoes to make raw sauce also felt a bit like cheating. So when I mentioned this to Hamilton and Hirsheimer, I expected to get scolded. But they had no trouble believing canned tomatoes would work. They don't always use the best tomatoes for pan con tomate, Hamilton said, and theyɽ tried the sauce with less-than-perfect tomatoes, too. It was something of a revelation. "God," Hirsheimer recalls thinking, "you can use tomatoes that aren’t at their peak." But right now, with summer tomatoes at their dented, fragrant, juiciest best, why would you?