Tomato passata

Tomato passata

By
From
The Produce Companion
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
tomatoes
salt

Method

  1. Boil ripe tomatoes in a large pot of salted water for 3–5 minutes, until their skins split and they soften slightly. Scoop from the water and set aside to cool.
  2. Pass the tomatoes through a food mill, discarding the solids. Strain the liquid if desired (if you prefer your passata extra smooth). Pour into warm sterilised jars or bottles and seal.
  3. Stand the jars on a wire rack or trivet in the base of a deep pot. Fill the pot with water to cover the jars by at least 5 cm. Cover with a tight-fitting lid and slowly bring to the boil. Simmer for 45 minutes.
  4. Remove the jars to a wooden board and leave to cool. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • All Italian families know that homemade passata is far superior to store-bought, simply due to deliciously sweet sun-ripened tomatoes and no preservatives! It’s a family tradition getting everyone together for bottling when there is an abundance of tomatoes. The process is straightforward – you just need a food mill, and a little patience as you pass the tomatoes through the mill, bottle the purée, then boil the bottles to ensure the passata won’t spoil. When deciding how much passata to make, it’s handy to know that 1 kg of tomatoes makes approximately 700 ml of passata.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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