Passata al Pomodoro
Passata di pomodoro is made from ripe plum tomatoes which have been puréed and “passed” through a sieve to remove the skin and seeds. It is then stored in jars and boiled for 20 minutes to create a vacuum seal and allow the passata to last for a year. Passata should not be confused with tomato puree which has a thicker consistency and is made by cooking and straining the tomatoes. Passata is less thick and can be used as a sauce for pasta, whereas tomato puree is used for adding a touch of color and flavor to many dishes.
- 5 pounds plum tomatoes
- Microwave the tomatoes in batches just until the skins begin to blister; cool, core and peel away skin; place in tomato press and extract the juice. Or use a food mill.
- Place a cheesecloth lined strainer over a bowl; pour in the tomato liquid; gather up the ends of the cheesecloth and twist to remove excess water. Transfer the passato remaining in the cheesecloth to a bowl. For future use, fill new sterilized jars with the passato; cap and place in a large pot; fill pot with cold water to completely submerge the jars. Bring to boil and boil gently for 20 minutes. Turn off heat; allow jars to cool completely in the pot before removing and storing. Or fill quart size plastic bags with the passata and freeze; this eliminates the need to process in a water bath.
- Use the passato to make tomato sauce by adding celery, onions and garlic along with basil to the passato.
This recipe was featured on Season 27 - Episode 2719.