Skip to Content

Simple Homemade Roasted Tomato Passata

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

Portrait image of roasted tomato passata being poured from a ladle

Roasted Tomato Sauce.

This recipe is firmly aimed at those that dabble with a little bit of gardening!

We harvest well over 100kg close on 250lb of tomatoes a year, passata is how we store lots of them.

Passata is strictly speaking uncooked passed tomatoes, but the first time I tried roasting it courtesy of an article at River Cottage I never went back.

You will see me using this stuff in everything from my chicken saag curry to pasta puttanesca.

For that reason, I keep the seasoning really very neutral. Just a little salt and pepper and a pinch of brown sugar.

When the jars are opened it then gets seasoned to match the dish.

This stuff is pure magic and the process is almost identical to the one that starts my roasted tomato soup recipe!

Portrait image of jars of roasted tomato passata with fresh tomatoes

Preserving Tomato Sauce.

The internet rages with arguments about preservation and things that you must or must not do.

This recipe contains the preservation method that I use.

It has seen me well through the nearly 15 years making this recipe with no problems.

I do ALWAYS use fresh new lids and ensure that my jars are spotlessly clean before they are filled.

You also need to ensure that the jars are completely filled.

The most important part is the seal, so if a jar does not pop and clicks when you press the centre of the lid it is not right.

You need to use this immediately. If this happens after a jar has been set aside for a while, then you should dispose of the contents!

After you have opened a jar store it in the fridge and use within 5 days.

Roasted Tomato Passata Recipe
Yield: Loads

Roasted Tomato Passata Recipe

Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes

When life gives you lemons make lemonade, when it gives you tomatoes make roasted tomato passata!

Ingredients

  • 3 kg (6.5lb) Tomato
  • 300 g (10 oz) Onions
  • 1 Head Garlic
  • 1 Tbsp Coarse Sea Salt
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Black Pepper
  • 50 ml (1.5 fl oz) Olive Oil

Instructions

  1. Roughly chop your tomatoes and onions and place them in a large roasting tray.
  2. Separate the cloves of garlic and bash them with the side of a knife and add to the roasting tray.
  3. Add the remaining ingredients and mix well.
  4. Roast in the oven for 90 minutes at 180°C or 350°F.
  5. Whilst still hot pass the tomatoes through a mouli or vegetable mill.
  6. Heat your jars in an oven at 100°C or 210°F for an hour.
  7. Reheat the passata and decant into the jars.
  8. Add sterilised lids being careful not to burn yourself.
  9. If any of the lids do not pop then refrigerate and use the contents within a week.

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!

Calorific value refers to the the entire recipe.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 1168Total Fat: 53gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 0mgSodium: 7147mgCarbohydrates: 170gFiber: 43gSugar: 103gProtein: 33g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Portrait overhead image of a BLT pasta salad using fusilli pasta served in a shallow white bowl
Previous
Quick and Easy BLT Pasta Salad
Portrait image of a pea and potato curry or aloo matar served in a white bowl
Next
Potato Curry with Peas (Aloo Matar)

Alison Sime

Tuesday 26th of September 2017

Hi I'm going to do this today . One question all the ingredients including the sugar roasted with the veg ?

Brian Jones

Tuesday 26th of September 2017

Hi Alison...

Yup just chuck it all in, give it a mix and throw it in the oven :)

Have fun.

Byron Thomas

Tuesday 6th of September 2016

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

Friday 9th of September 2016

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!

Mary (The Godmother @ Goodie Godmother)

Monday 5th of September 2016

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

Tuesday 6th of September 2016

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!

Meaghan | Cook. Craft. Love.

Friday 2nd of September 2016

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

Tuesday 6th of September 2016

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

Ali @ Home & Plate

Friday 19th of August 2016

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

Thursday 25th of August 2016

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