Homemade Tomato Passata is a base for so many great Italian dishes. It could be a sauce for a pizza base to a number of amazing pasta dishes. From a lasagne to Fusilli Pasta Ragu to Spice Seafood Pasta. This sauce is very flexible and used in recipes from all round the world including curries. Best of all is you can adapt the flavour to what you enjoy not a shop brought or takeaway. I make this is bulk and in advance. This Homemade Tomato Passata can be stored in the fridge for about a week or in a freezer for a few months.

Homemade Tomato Passata

This recipe is amazing for pasta dishes, stews, soups and kept in the fridge for a week or freezer for a few months.

4.84 from 73 votes

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Course: Sauce

Cuisine: Italian

Keyword: Advance, Sauce, Vegetables, Vegetarian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: Portions

Calories: 35kcal

Ingredients

2.2 lbs tomatoes chopped
6 cloves garlic peel/chopped
1 tsp caster sugar
1 tbsp olive oil
basil garnish

Instructions

Place a large saucepan over a medium heat and add the olive oil, garlic and chopped tomatoes.
6 cloves garlic, 1 tbsp olive oil, 2.2 lbs tomatoes
Put the lid on and cook for about 10 minutes giving the pan a good stir or shake. The tomatoes should be broken down.
Season with salt and pepper and stir.
Add the sugar and stir again. Taste and adjust seasoning if needed.
1 tsp caster sugar
Remove the lid and increase the heat to bring to a boil for about 5 minutes or until the garlic has turned lovely and soft.
Remove from the heat and allow to cool before sieving the sauce.
I use a ladle and small funnel to transfer the passata into storage containers. If you are using straight away then add basil leaves for decoration and as a garnish.
basil