Homemade Tomato Passata

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Tomatoes are a huge crop for us, at least 100kg every year and whilst they are lovely fresh preserving them as tomato passata give us that wonderful tomato flavour right the way through until we are ready to harvest the following year. The process is simple and really frugal even if you don’t grow your own, tomatoes have a relatively short shelf life and are often pushed in the bargain bucket or even better sold super cheap at markets at the end of the day. The great thing about tomato passata is that you don’t need perfect tomatoes, aint no one gonna see them they are roasted and put through a vegetable mill, what you want is super ripe, tomatoes and if they are a bit bashed and bruised who cares! So get your ass down the market at the end of the day and see what sort of deal you can strike for whatever they have left, this recipe scales perfectly so you can not have too many and when canned it lasts for at least 12 months! To be honest this stuff rarely makes it beyond twelve months in our pantry as our planning on quantity is pretty sketchy and we usually run out despite spending many a day sat outside making this stuff in summer.

Like this recipe? Then you should definitely check out this one!  Golden Baked Chicken Drummers

I keep my base recipe relatively neutral in flavour as I use this stuff in bucket loads of recipes, scroll down below all the pictures to see but a few, but this can be used in everything from soups to stews, hell it is pretty much a soup in its own right boost the herbs a little and I’d happily eat this with crunchy bread and call it a great tomato soup! It even works a treat in a curry… Don’t even get me started on the pure majesty of homemade tomato ketchup. I have left the canning aspect of the recipe to readers choice, I favour heating jars in the oven and it works for me but seemingly like most things the internet is full of people who like to tell other folk they are doing things wrong, so choose your favourite interwebbie expert for that part 😉

Homemade Tomato Passata

 

Homemade Tomato Passata

A tomato passata is the perfect way to preserve a glut of tomatoes and makes the perfect base for a host of stews and soups!

Cuisine Italian
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Author Brian Jones

Ingredients

  • 3 kg Tomato. Roughly Chopped.
  • 2 Onions. Roughly Chopped.
  • 8 Garlic Cloves. Bashed.
  • 1 Tsp Coarse Sea Salt.
  • 1 Tsp Dried Thyme.
  • 1 Tsp Dried Marjoram.
  • 1 Tsp Brown Sugar.
  • 1/2 Tsp Black Pepper. Freshly Ground.
  • 50 ml Olive Oil.

Instructions

  1. Preheat your oven to 180°C.
  2. Roughly chop your tomatoes and onions and place them in a large roasting tray with the garlic and seasoning and mix through with your hands.
  3. Roast off the tomatoes for 90 minutes.
  4. Whilst still hot pass the tomatoes through a mouli or vegetable mill on a medium plate or grater.
  5. There are many ways to can this tomato passata.
  6. I prefer to scald my jars and then place in a low oven at 100°C for an hour, then pour in the hot passata and seal straight away. Watch you don't burn yourself!
  7. The passata lasts at least a year in this way and about a week after opening if refrigerated.

Recipe Notes

This preserve is perfect for slightly over ripe tomatoes so head to the market at the close of play and pick up a job lot cheap and fill your pantry with a base that will see you through winter!

Like this recipe? Then you should definitely check out this one!  Tuscan Cabbage and White Bean Soup
Homemade Tomato Passata
Homemade Tomato Passata

Just a few of my recipes using Tomato Passata!

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2017-03-01T11:08:56+00:00

18 Comments

  1. Sara | Belly Rumbles August 19, 2016 at 5:53 am - Reply

    Your passata sounds absolutely delightful. Every tomato season I mean to make up a batch of sauce to get me through the year, but don’t. This season!!

    • Brian Jones August 25, 2016 at 9:37 am - Reply

      Ah procrastination, I am very aware of the feeling 😉 There are so many things I mean to do every year and never get round to it.

  2. Nicola @ Boho Life Jewelry August 19, 2016 at 7:10 am - Reply

    I always end up buying a huge batch of fresh tomatoes from the farmers’ market and end up having way more than I ever need. Now I know what I can do with the leftover ones! I’ve never actually tried canning anything before, but having my own tomato passata sat in the cupboard for 12 months sounds amazing. Definitely have to give this a try!

    • Brian Jones August 25, 2016 at 9:38 am - Reply

      Perfect recipe for you then… The internet is a wonderful place but can be a little intimidating in some areas, I find canning being one of them, so many conflicting thoughts and ideas however there is nothing to be afraid of, you will know if something has gone wrong in both smell and taste, just jump in feet first and you will be ok 🙂

  3. Mama Harris August 19, 2016 at 7:17 am - Reply

    So easy and looks so fresh and flavorful!

  4. Becca @ Amuse Your Bouche August 19, 2016 at 9:32 am - Reply

    Love the sound of this! I use passata all the time and I bet this is so full of flavour.

    • Brian Jones August 25, 2016 at 9:40 am - Reply

      Me too, pretty much essence of tomato, I keep the other flavours to a minimum so I can take it off in what ever direction at a later date.

  5. Kavey August 19, 2016 at 9:36 am - Reply

    Isn’t it wonderful saving the harvest to enjoy throughout the year. Love your jars of colourful passata!

    • Brian Jones August 25, 2016 at 9:52 am - Reply

      Definitely, this time of year is all about preserving for us… Wine season comes soon 😀

  6. Ali @ Home & Plate August 19, 2016 at 10:17 am - Reply

    What a great way to use up the tomatoes from my garden. I have so many and I just can’t eat them all in time. Your recipe is doable with just the right number of ingredients to let the tomatoes shine through. Perfect.

    • Brian Jones August 25, 2016 at 9:52 am - Reply

      Definitely, tomatoes are a year round requirement for me so this is the perfect way to store them.

  7. Meaghan | Cook. Craft. Love. September 2, 2016 at 4:02 pm - Reply

    We haven’t canned much this summer because we weren’t sure when we’d be moving and didn’t want to move a bunch of cans. Can’t wait to try this once we’re in the new house come October!

    • Brian Jones September 6, 2016 at 6:08 am - Reply

      That’s a shame but a move is always exciting, good luck hope it all goes well.

  8. Change the spices slightly and add bell peppers and you have what my in laws refer to as sofrito! It’s also used as a base for soups and stews and everything. 🙂 I ordered a case of tomatoes (about 22 lbs/ 9 kg) for this week and plan to make a few things to can, this recipe is one of them!

    • Brian Jones September 6, 2016 at 6:10 am - Reply

      That sounds interesting, gonna have to go take a look see at that… I can remember a time when 9kg of tomatoes would sound intimidating but we are now harvesting 3kg a day as we come to the end of the season, they drive me insane!

  9. Byron Thomas September 6, 2016 at 4:44 pm - Reply

    I’m so jealous that you get to do this! I’ve made tomato sauce in my kitchen before, but the great outdoors is where it supposed to be done right. Great recipe, Brian. If you’re harvest is ever too large to handle, I’m just a flight away. 🙂

    • Brian Jones September 9, 2016 at 7:31 am - Reply

      Our harvest is very nearly done this year but we did grossly underestimate how much we would yield so have spent many hour in the garden working this recipe!

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