What is tomato passata | Tomato Puree Recipe

Last updated on February 13th, 2021 at 05:32 pm

What is tomato passata – detailed step-by-step instructions on making and storing it. Once you have this ready to go, it cuts down a lot of time in many recipes!

In our household, tomatoes and onion are like emergency foods. Whenever I am in doubt I make something using tomatoes and onions or just tomatoes. I make at least 4 different chutneys with tomatoes. Don’t even get me started with curries; come to think of it, there aren’t many dishes that I make without tomatoes.

Tomatoes are that important in our kitchen and we love it. Oddly enough, even though I can’t (and won’t) stop using tomatoes, I prefer them well cooked and mostly in pureed form. This is why I always have this Tomato Passata / Tomato Puree stocked up in my fridge.

See also:

Homemade, easy-to-store Ginger Garlic Paste recipe

Not only does it help us reach for tomatoes anytime, but it also saves some considerable amount of time while cooking with tomato puree based recipes. Also, it is a great idea to make and store them when it is raining tomatoes during peak season. That makes it cheaper and time-saving!

What is tomato passata?

So what is tomato passata you ask? It is just pureed tomatoes, free of seeds and skins; done by pureeing tomatoes and then straining them to get rid of the skin and seeds. This process results in a clean and smooth tomato pulp which can be used is a variety of dishes across cuisines.

Although it is multi-purpose and is now used worldwide, it originated in Italy, and its proper Italian name is passata di Pomodoro. It is common across Europe and is now available worldwide, sold in bottles or jars. You would have come across them in the stores.

What can this be used for:

You can use it to make sauces, spaghetti sauce, pasta, pizza, Indian gravies, chili, or any recipe that calls for tomato puree or just tomatoes. It is quicker this way.

See also:

Easy Cooked Instant Pot Chickpeas from dried chickpeas

How to store homemade tomato passata:

Storing tomato pureé is really simple, you just pour them in an ice cube tray and freeze it. Store frozen in a Ziploc bag or a Tupperware and keep it frozen until needed. It stays good for 3 months when frozen.

To reuse, remove the Ziploc bag and place it in warm water. Tomato passata/tomato puree will be back to liquid form. Use it for whatever delicious dish you’re cooking.

Variations:

Tomato passata and tomato puree are made differently in many parts of the world. Some people cook pureed tomatoes and can it, some others season them. However, this recipe is about keeping it simple and storing the pureé as it is.

This is because, when you add salt, it will interfere with any recipe you make and you have to be mindful of the salt already there in the passata. And when you cook it, the passata becomes thicker but some of the flavors escape as the tomatoes cook. So it is a good idea to freeze them as is and thaw before use.

See also:

How to sprout mung beans the easy way!

What type of tomatoes to use:

Ideally, a good variety of plump, sweet tomatoes would do great, for example, varieties like San Marzano or Roma tomatoes. But you can use any of your favorite variety. The chosen tomatoes should have a high flesh content compared to seeds.

How to make it thicker:

If you prefer a thicker passata, one option is you could let it sit for half-hour. This will bring the thicker pulp up and the water content will be at the bottom. The second option is to boil it down in a saucepan until it thickens a bit. But I suggest you store the passata/ tomato pureé as it is. It will give you a versatility to use it in lot more recipes. Not to mention, that water content is rich with flavor as well.

How to make passata/ puree:

Tomato puree recipe in easy steps. Refer below for pictorial steps.

• Wash 2 pounds of tomatoes and chop them into 1-inch sized pieces. Put them in a blender and pulse it a few times. Then, blend of medium speed until you don’t see any visible chunks.
• Pour them through a strainer and stir it so that the puree pours through the strainer.
• When it is almost thick, begin to press it on the sides of the strainer using the back of a spoon, until only about 50-100g of skin is left out. Discard it.
• Use it right away or store it for later (instructions are given below in notes).

Notes:

• Storing: To store, pour the puree in ice trays, and or freeze. Remove and transfer to Ziploc bags or Tupperware and put it back in the freezer.
• Consistency: If you like a thicker passata, boil it down in a saucepan for 10-15 minutes. But it is best to freeze it as it is.
• Seasoning: You can add salt or mixed herbs to this tomato passata. Although adding seasonings would limit its usage and wouldn’t make it versatile.

Made this? Got doubts? Let me know what you think in the comments below!