What is Tomato Passata and where the heck can I find it?
I've come across a few recipes lately that ask for tomato passata which I had not heard of before. So me being me, I goggled it and made it from scratch. As was the case with this Passata. My understanding is that it's a raw tomato sauce (pressed tomatoes) - the fresh, ripe tomatoes are quickly blanched and then pressed through a rotary food mill or a colander to remove the seeds and skin. There were many definitions, versions, and techniques to choose from on the great big world wide web so I incorporated a few that sounded good to me and this is what I came up with - I'm happy with the outcome. It's a fresh, smooth sauce with simple, quality ingredients perfect for right now since it's tomato season and the tomatoes are incredible and abundant.
You could use Passata in pasta sauces, as a pizza sauce, or eaten straight out of the jar! I used it in this delicious Veggie Bolo sauce with very tasty results. You can store any remaining sauce in a jar in the fridge for a week or place in the freezer until you need it next.
The bulk of this recipe comes from the BBC Good Food recipe page, but I made a few changes mostly out of convenience for what I had on hand.
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Easiest Tomato Passata
- ½ large red onion, rough chop
- 2 tbsp olive oil
- 8-10 medium - large ripe tomatoes, halved
- 4 cloves garlic, peeled and smashed
- 4-6 leaves large basil, rough chop
- 1 tsp course ground pepper
- 4 halves sun-dried tomatoes (in oil)
- 1 tbsp tomato paste
- salt, to taste
- Heat oil in small skillet over medium-high and fry onions until golden.
While the onions are cooking, place tomatoes, garlic, basil, and pepper into blender and blend until liquified. * SIDE NOTE: I didn't have this many fresh tomatoes so I added 3 san marzano whole tomatoes (canned - no juice) to the fresh tomatoes.
When the onions are cooked, add them as well as the sun-dried tomatoes and tomato paste (I usually have a tube on hand in the fridge which is convenient when I need only a small amount at a time) to the tomatoes in the blender and blend until liquified.
- Pour the blender contents into a large pan and bring to a boil, reduce heat, and gently simmer stirring frequently for 10 - 15 minutes until you have the perfect passata.
- Once cool, place in a jar with a tight fitting lid in the fridge for up to a week or freeze any leftovers.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.