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!
Prep Time 10minutes
Blending & straining time 10minutes
Total Time 20minutes
2lbsSan Marzano or Roma Tomatoes, (900g - 1kg)
Wash the 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).
Storing: To store, pour the puree in ice trays, and or freeze. Once it is frozen solid, 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.