Authentic Tomato Passata Recipe [Passata di Pomodoro] (2024)

Table of Contents hide

Equipment

Kitchen tools needed:

• food mill or tomato strainer machine is essential for getting the desired consistency
• cutting board for tomato prep
• sharp knife to cut the tomatoes
• large pots with at least one with a lid for cooking the tomato passata and then for sterilizing and boiling the cans
• large bowl for the tomatoes

Ingredients

• Tomatoes (4 ½ pounds) – our favorite tomatoes for making this tomato sauce are ripe San Marzano tomatoes or juicy Roma tomatoes. As tomatoes are the only ingredient, you should use the best quality you can find (or grow in your own garden!). Most people make this in large batches and choose to remove the skins all at the beginning by dunking the tomatoes in boiling water for a few minutes. You can then cut the whole peeled tomatoes in half and remove the seeds before following the instructions in the recipe.
• Basil leaves (optional) – some people add basil leaves but others may add other herbs or spices to their family tomato paste recipe depending on how they will be using the tomato passata throughout the year.
• Salt (optional) – you can add salt if you already know what you will be using your tomato sauce for or if your tomatoes have a particularly sweet flavor. Some people also add a pinch of sugar if they find the tomatoes they used are a bit too acidic.

How to make passata di pomodoro step by step

Prep the tomatoes: Wash and dry the tomatoes. Slice each tomato in half and gently squeeze or scoop out the seeds (photo 1). You can opt to leave the seeds in the tomatoes and simply strain them 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 creates a thick sauce with a smooth consistency of a tomato purée.

Cook the tomatoes down: 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 (photo 4). It will take approximately 20-30 minutes. Some people add salt to the recipe at this point, but traditionally it is left without salt so it can be used in any recipe.

Make the passata smooth. Place the tomatoes through a strainer machine or food mill (photo 5), this removes the seeds and some skin and makes the sauce very smooth. If the sauce seems too liquid for you at this stage, put it through a very fine strainer to remove some of the liquid and obtain the right consistency.

Can or use as desired. You can add some fresh basil leaves if desired. Your wonderful homemade passata is now ready to can or use in your favorite tomato sauce recipe to get a bright tomato flavor with just a dash of olive oil and fresh basil leaf on top and a sprinkling of Parmesan.

Step by Step PhotosMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

Save

4.25 from 24 votes

Save Print Recipe Pin Recipe

Author:

History and traditions of passata di pomodoro

Passata di pomodoro is a long standing family tradition in Italy, especially southern Italy, where tomatoes grow in abundance and are an Italian pantry essential. At the end of August, when the tomatoes are at their peak ripeness, an Italian family will gather together to prepare enough passata di pomodoro for the next year and then can them in sterilized glass jars or glass bottles. In one or two days, they will process enough tomatoes for a full year!

However, tomatoes were not always an Italian staple. They were brought to Europe in the 16th century by the Spanish returning from the New World. Incredibly enough, there are more than 10,000 types of tomatoes known today.

At first, the plants were ornamental as they were bitter and even toxic. Yet over time, the tomatoes adapted to the Mediterranean climate and became sweeter and more like they are today. After the plants began to change, Italians started incorporating them into their cuisine. And now, families come together every year to pick the ripest tomatoes from the vines and make enough tomato passata for the entire year!

The tradition of making tomato passata at the end of each summer has reached other countries as well, as Italian immigrants continued to gather and bottle jars upon jars of passata even when living in faraway lands. Everyone has an assigned job on “Passata Day,” and the family works together as a team to keep the tradition going.

While getting the family together to make tomato passata is important for food production, it is also a very social event. There is food, wine, and lots of conversation as the tomatoes are processed. It is a wonderful moment for bonding, which is probably another reason why this tradition has continued to the present day.