Three glass bottles of passata on a wooden surface with fresh basil leaves

Tomato passata

Name: Tomato passata
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes 500ml
Cuisine: Italian
Ingredients: 1½kg ripe San Marzano or plum tomatoes; 4 garlic cloves unpeeled; 2 tbsp extra-virgin olive oil; a handful of basil leaves (optional)

Adam Bush

Published: July 26, 2022 at 12:32 PM

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Makes 500ml

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 5 out of 5.2 ratingsRate

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Perfect this classic Italian tomato sauce and use it as a base for delicious dinners, including pizzas, pastas and stews. It only requires four ingredients and 20 minutes of hands-on time

Freezable

Dairy free

Vegan

Vegetarian

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Try this recipe for homemade passata, then check out more pasta sauce recipes, including our tomato pasta sauce, classic pesto and white sauce. Now you've made your own homemade passata, check out these passata recipes to show it off to its full potential.

Ingredients

Nutrition

1½kg ripe San Marzano or plum tomatoes
4 garlic cloves

unpeeled
2 tbsp extra-virgin olive oil
a handful of basil leaves

(optional)

Nutrition: Per 100ml

kcal61
fat4.5g
saturates0.7g
carbs3.6g
sugars3.2g
fibre1.3g
protein0.8g
salt0g

Method

step 1

Heat the oven to 170C/150C fan/gas 3. Quarter the tomatoes and use a sharp knife to remove and discard the seeds. Tip the tomato flesh onto a large baking tray along with the garlic. If the tomatoes came on vines, put these into the roasting tin, too, to increase the tomato flavour. Drizzle with the oil and season lightly. Cook in the oven for 1 hr until the tomatoes have roasted and the garlic cloves are soft. Slow-roasting the tomatoes will not only concentrate the flavour, but fill your house with the most wonderful aroma.
step 2

Tip the tomatoes into a food processor, squeeze in the garlic, removing the skins, and add any scrapings from the tray. Add a handful of basil leaves, if you like. Put a fine sieve over a large bowl. Blend the tomatoes until smooth, then push them through the sieve into the bowl.
step 3

Sterilise the jars by washing them in hot, soapy water, rinsing and putting them in an oven heated to 160C/140C fan/gas 3 for 10 mins. Leave to cool. For ease of pouring, put the passata into a large jug, then fill the sterilised jars to the tops. Seal with the lids. The passata will keep in a cool, dark place for three months. Keep in the fridge once opened and consume within a month.

Check out more great tomato recipes

Roasted cherry tomatoes on the vine, on a plate

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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