Easy Homemade Tomato Passata

Name: Easy Homemade Tomato Passata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 800
Ingredients: 1 kg tomatoes, halved or quartered; 6 clove garlic cloves, halved; 1 tbsp olive oil; 1 tsp caster sugar

Create your own rich and vibrant tomato passata from scratch using fresh, ripe tomatoes and aromatic garlic. This versatile base is perfect for elevating your favorite pasta sauces, soups, and stews.

Servings800 Portions

Prep Time15 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

800

tomatoes, halved or quartered
1 kg
garlic cloves, halved
6 clove
olive oil
1 tbsp
caster sugar
1 tsp

Step-by-Step Instructions

Combine the halved or quartered tomatoes, halved garlic cloves, and olive oil in a large saucepan over medium heat. Cover with a lid and cook for about 10 minutes, giving the pan a gentle shake occasionally, until the tomatoes have completely collapsed and released their juices.

Season the mixture generously with salt and pepper, then stir in the caster sugar to balance the acidity. Remove the lid and continue to boil for another 5 minutes until the garlic is tender and the liquid has slightly thickened.

Remove from heat and allow the mixture to cool slightly. Pass the tomato pulp through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much smooth liquid as possible while discarding the skins and seeds.

Transfer the finished passata into sterilized jars for the fridge (lasts up to 1 week) or freezer-proof containers (lasts up to 3 months). Alternatively, use it immediately as a fresh base for your culinary creations.

Chef's Tips

For the best flavor, use very ripe vine-ripened or Roma tomatoes. If you prefer a thicker consistency, simmer the sieved liquid for an additional 10 minutes. This passata is an excellent low-sodium alternative to store-bought versions.