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–+ servings
Jar of tomato passata surrounded by sliced cherry tomatoes and basil.

Easiest Tomato Passata

Servings: 4 servings
Author: Tracy Halasz

Ingredients

  • 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

Instructions

  • 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.