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!
Roasted Tomato Sauce
This recipe is firmly aimed at those who dabble with a little bit of gardening!
We harvest well over 100kg close to 250lb, of tomatoes a year. Passata is how we store lots of them.
Passata is strictly speaking uncooked, pasted tomatoes, but the first time I tried roasting it, courtesy of an article by River Cottage, I never went back.
You will see me using this stuff in everything from my chicken saag curry to spaghetti alla 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 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!
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 of 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 click 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 it within 5 days.
Roasted Tomato Passata Recipe
Ingredients
- 3 kg Tomatoes 6.5lb
- 2 Medium Onions 300g
- 1 Head of Garlic
- 1 tablespoon Salt
- 1 tablespoon Brown Sugar
- 1 tablespoon Black Pepper
- 50 ml Olive Oil 3 Tbsp
Instructions
- Roughly chop your tomatoes and onions and place them in a large roasting tray.
- Separate the cloves of garlic and bash them with the side of a knife, and add to the roasting tray.
- Add the remaining ingredients and mix well.
- Roast in the oven for 90 minutes at 180°C or 350°F.
- Whilst still hot, pass the tomatoes through a mouli or vegetable mill.
- Heat your jars in an oven at 100°C or 210°F for an hour.
- Reheat the passata and decant into the jars.
- Add sterilised lids, being careful not to burn yourself. If any of the lids do not pop, then refrigerate and use the contents within a week.
Obviously I meant Passata, thank you for the recipie and method, I had looked at lots of canning methods and water bath etc which seemed really tedious !
Sorry it took a while to respond Jane, I've been away. Hope everything went well 🙂
I'm making the roasted tomato passage, I have new jars and lids which will be washed and scrupulously sterilised. I am a keen jam maker, so wish me success
Made this today as had lots of tomatoes this week from my greenhouse. I made it with homegrown garlic and onions too, so satisfying! And it tastes far superior to shop bought stuff
So glad you like it Sherrilee
Can you freeze this instead of using jars.
I don't see why not drop it into bags of a size that you usually use, get rid of as much air as possible, then seal and freeze. It should be good for up to 6 months at least!
1100 calories per serving? I think there's a typo in there somewhere...
Hi Polly, the calorific value refers to the entire recipe, it is in the notes below the recipe. I use a third party application to give indicative nutritional values and the only way for me to do it for the whole recipe is to set the serving size to 1 🙂
Fab recipe and so good to read about the canning process which I was thinking was the way to go but everything I was reading was talking about the water bath faff.
Thank you
You are welcome 🙂
Hi I'm going to do this today . One question all the ingredients including the sugar roasted with the veg ?
Hi Alison...
Yup just chuck it all in, give it a mix and throw it in the oven 🙂
Have fun.
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. 🙂
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!
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!
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!
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!
That's a shame but a move is always exciting, good luck hope it all goes well.
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.
Definitely, tomatoes are a year round requirement for me so this is the perfect way to store them.
Isn't it wonderful saving the harvest to enjoy throughout the year. Love your jars of colourful passata!
Definitely, this time of year is all about preserving for us... Wine season comes soon 😀
Love the sound of this! I use passata all the time and I bet this is so full of flavour.
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.
So easy and looks so fresh and flavorful!
I certainly is 🙂
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!
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 🙂
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!!
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.