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This homemade Italian Tomato Passata ( puree) recipe - is the best one! Perfect for pasta, pizza and other favorite Italian dishes. Easy to make!
What is Tomato Passata
Are you looking to add a sparkle to your cooking? Like everything you cookto seem tastier as ifthere is a secret ingredientwhen in real sense there isn’t? Or do you need an alternative to basic tomato sauce as your preferred deeping sauce for snacks? Then, tomato passata should be your next considered tomato product to use. But what exactly is it? Andcan it be made from home?
Tomato passata recipe
To begin with, tomato passata (Passata di Pomodoro)is asauce made from ripe uncooked tomatoes. As opposed to standard tomato products, this puree is softened andthe skins and seeds eliminated. This way, as a perfect tomato substitute, it perfectly brings out the flavor you desire without leaving red pieces all over your food. More importantly, when homemade, its freshness beats all odds of canned tomato products making your food flavorful and delicious.
Passata vs Tomato sauce
Wondering how different passata is to tomato salsa? Well, although both are from tomatoes, salsa may contain other foreign ingredients. While tomato passata contains only simmered fresh tomatoes, salsa (tomato sauce) might have garlic, onions, or even carrots. Additionally, tomato sauce is made of precooked tomatoes thereby not as fresh as compared to the uncooked puree. Furthermore, precooking increase the thick consistency of sauce as compared to the runny, less consistency nature of passata.
Best tomatoes for tomato passata
You don’t want to purchase it but make your own at home? Luckily, that is possible and easy. All you need is a food mill (sieve) and fresh ripe tomatoes. But, to get the best quality for your preferred use, not all tomatoes fit the criteria. For best results, you can choose ripe Plum tomatoes variety that are:
- Oval shaped full of flavor
- Less watery for better consistency
- Have more flesh to make it thick
- Contains less seeds to ease the work of eliminating them during preparation
- Have smooth skin thereby result in a smooth product
How to use passata
And with all that preparation, it is time to put it to use. However, despite the eagerness to improve your cooking with it, you don’t know exactly where to use it. Luckily, it is easy to use even if you have never used it before. For starters, you can use it as a substitute to tomatoes in cooking thick, delicious meat stews. This way, the stew will still have the fresh tomato flavor without actually leaving tomato pieces. Also, as a use, it can be converted to tomato sauce and tomato paste, and used as tomato soup as an additional flavor in snacks like pizza or French fries.
Therefore, the tomato passata is without a doubt the best food-flavoring booster from fresh tomatoes. It will not only improve the taste of your food but also brings out an impressive food coloring. This puree will also ensure your snacks have a go-with paste that enhances appetite. Whether a professional chef, wife, or just a curious kitchen enthusiast looking to sustain and improve your touch in cooking, this sauce is for you. Nevertheless, ensure that when storing it for later use, it is done cautiously to avoid compromising its flavoring effect.
OTHER SAUCES:
- Olive Garden Alfredo Sauce
- Ranch dressing
- Bolognese sauce
- Classic Alfredo Sauce
- Romesco sauce
- Spicy Mayo
How to make tomato passata
TOMATO PASSATA
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- Author: CHEFJAR
- Total Time: 20 mins
Ingredients
- For 3,5 litres of puree
- Plum Tomatoes(pomodori perini)- 5 kg
- Olive oil- 5 tbsp
- Salt - 5 ½ tsp ( for every kilos of tomatoes, ½ teaspoon of salt )
- Sugar- ½ tsp
- Fresh Basil leaves-6 handfuls
- Dry Oregano leaves-½ tsp
Instructions
- Wash tomatoes, cut them in quarters & transfer into a large saucepan.
- Add salt and sugar and leave to simmer ( uncovered) 5-10 minutes. ( See Note1)
- Put them aside & allow to cool for a couple of minutes.
- Place food mill over a large bowl. Put the cooled tomatoes into food mill. Start rotating the handle of food mill until only seeds and skins are left. What you have in the bowl- Tomato Passata.
- Add olive oil, basil leaves & dry oregano. Mix well.
- Transfer Passata into any container or jar.
- You can store this homemade Passata 6-7 days.
Notes
1. The most tricky part in making Homemade Tomato Passata is simmering process. Because you will simmer them without any oil or cooking spray I recommend to do it over medium heat and to add a pinch of salt. It will help to draw out their own liquid.
2. Equipment
A Food mill, a large bowl & a pan
3. The best tomatoes for Passata: Pomodori Perini
The tomatoes must be of excellent quality & ripe.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: SAUCES & DIPS
- Cuisine: Italian
Nutrition
- Serving Size: 100 g
- Calories: 38
- Sugar: 4.8 g
- Sodium: 28 mg
- Fat: 0.2
- Saturated Fat: 0 mg
- Unsaturated Fat: 0 mg
- Trans Fat: 0
- Fiber: 1.9 g
- Protein: 1.7 g
- Cholesterol: 0
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