Tomato Passata
This homemade tomato passata is incredibly versatile and so easy to make. Use it as a base for your pasta and pizza sauces and so much more.
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.
Tried this recipe?Let us know how it was!