Tomato Passata
If you love tomato-based pastas, you’ve got to try this homemade tomato passata recipe. Also known as Passata di Pomodoro, passata sauce is essentially a thick puree made using good quality tomatoes.
Some bottled versions of this sauce also come with salt and other ingredients added in which makes it so much better to use, and I’ve tried to replicate just that in my version.
I’m on a mission to explore the condiments from areas around the world, and lately, I’ve been trying out a lot of Italian recipes. My olive oil pizza sauce and spicy Italian dipping oil were both huge hits, and I realized how minimal effort and ingredients Italian food really is all about.
This time, I wanted to try something more substantial- something I could use to build a whole dish around, and what could be better than a classic, no-fuss tomato sauce?
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What's So Great About the Recipe?
With simple ingredients and just a few minutes in the kitchen, you’ll be able to make the most versatile and delicious passata sauce ever!
You can use it for your stews and soups, as a base for your pasta dishes, and even for your homemade pizza sauce. Team it up with some homemade bouillon cubes for extra flavor!
Recipe Ingredients
Tomatoes: Traditional passata sauce is made using juicy and ripe Roma tomatoes. If you can find them, use them. If not, feel free to use any other kind of tomatoes.
Garlic: Fresh garlic is the best! This adds a nice bit of savory, umami depth of flavor. Use Air Fryer roasted garlic for some extra flavor.
Basil: For that beautiful aroma.
Brown sugar: This one’s optional, but I highly recommend adding it in. Just a little bit of brown sugar lends a nice sweet flavor to the sauce, and balances out the tanginess of the tomatoes.
Seasonings: I kept it simple and just used some salt and pepper.
Olive oil: Ideally extra virgin.
See recipe card for quantities.
Substitutions & Variations
- To lend the passata some authentic Italian flavor, consider adding some Italian seasoning into the mix.
- Sometimes, I like to swap the olive oil I used here for my garlic rosemary infused olive oil for a bit of extra flavor.
- To add a bit of heat to the sauce, use some homemade habanero oil, or add some jalapeno flakes or jalapeno salt.
How to Make the Tomato Passata
Step 1: Chop up the tomatoes into medium chunks and remove the seeds. Add them to a pot along with the garlic, salt, pepper and brown sugar.
Step 2: Let this cook over medium heat for about 10 minutes or until the tomatoes are soft. Take this off heat and add the basil and olive oil. Blend using a stick blender.
Step 3: Your tomato passata is ready to use. If you don’t mind a slightly chunky consistency, enjoy it as-is.
Step 4: If you prefer a smoother mixture, pass the sauce through a sieve to remove any remaining seeds or bigger chunks, and use the strained, smooth sauce.
How to Store the Leftover Passata Sauce
Store your leftover passata sauce for up to a week in the refrigerator. Make sure you use a clean, airtight jar or a mason jar to store it, and close the lid immediately after you use it to prevent spoilage.
This sauce is perfect to make in a big batch and freeze too! Once it has cooled down completely, portion it out into sterilized glass jars, leaving a bit of space on the top for the sauce to expand. Then, freeze it for up to 3 months and thaw it overnight in the refrigerator before you use it.
Tips & Tricks to Nail the Recipe
- Experiment with other mix-ins and seasonings to lend the sauce a bit more flavor. I love seasoning it with my homemade herb salt or garlic parsley salt- whenever I have them at hand.
- To bulk up the sauce, you can also add some red bell peppers in addition to the tomatoes. Keep in mind that this will slightly alter the taste of the sauce, and will tone down its tanginess. If you’re planning on using the sauce as a pasta or a pizza sauce though- it’s actually perfect!
- If you want the tomato passata sauce to have a smoother consistency, you can peel the skin off the tomatoes, and then blend them.
- You can also roast the tomatoes first and then use them to make this sauce. Try my 15 minute fire roasted tomatoes recipe.
- If the sauce seems too watery, allow it to reduce even further by cooking it on low heat, keeping the pot or pan uncovered.
How to Use Passata Sauce
Use your freshly made tomato passata as a base for your stews, soups, pizza and pasta sauces. The sauce can be a great starting point for your spaghetti Bolognese or lasagna, and for your Minestrone soup too.
I just can’t wait to make a pizza for dinner using this sauce- topped with some of my favorite oven roasted Italian peppers for that nice bit of smokiness and a side of my tomato tartare - ahh I’m drooling!
Recipe FAQs
You definitely can! Make sure a good quality tomato brand for best results.
You can, but you’ll need a LOT of cherry tomatoes to have a substantial amount of the sauce. Instead make some cherry tomato confit to put those little guys to use!
More Essential Recipes
Looking for other recipes like this? Try these:
If you tried this tomato passata or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Tomato Passata
Ingredients
- 8-10 tomatoes
- 4-6 garlic
- 1 teaspoon brown sugar
- 1 teaspoon basil
- ¼ teaspoon pepper
- ½ teaspoon salt
- 2 tablespoon olive oil extra virgin
Instructions
- Chop up the tomatoes into medium chunks and remove the seeds. Add them to a pot along with the garlic, salt, pepper and brown sugar.
- Let this cook over medium heat for about 10 minutes or until the tomatoes are soft. Take this off heat and add the basil and olive oil. Blend using a stick blender.
- Your tomato passata is ready to use. If you don’t mind a slightly chunky consistency, enjoy it as-is.
- If you prefer a smoother mixture, pass the sauce through a sieve to remove any remaining seeds or bigger chunks, and use the strained, smooth sauce.
Notes
- Experiment with other mix-ins and seasonings to lend the sauce a bit more flavor. I love seasoning it with my homemade herb salt or garlic parsley salt- whenever I have them at hand.
- To bulk up the sauce, you can also add some red bell peppers in addition to the tomatoes. Keep in mind that this will slightly alter the taste of the sauce, and will tone down its tanginess. If you’re planning on using the sauce as a pasta or a pizza sauce though- it’s actually perfect!
- If you want the tomato passata sauce to have a smoother consistency, you can peel the skin off the tomatoes, and then blend them.
- If the sauce seems too watery, allow it to reduce even further by cooking it on low heat, keeping the pot or pan uncovered.
