Easiest, homemade tomato passata


This delicious and easy to make homemade passata is great as a pasta sauce, but also as a base for many, many dishes.

The end of summer is the best time for tomatoes – and passata is one of those pantry essentials I like to stack on! When I lived in Italy, we prepared sauces from 100 and more pounds of ripe tomatoes. My hands stung, but it was worth it! Simple spaghetti with homemade sauce tastes like heaven!

How to prepare passata from previously peeled tomatoes?

Remove the stem and cut a shallow X on the bottom of the tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to a bowl with ice water. Peel the skin and cut as indicated in the recipe above.

Prefer homemade tomato sauce?

Instead of the simple passata, you can easily prepare a homemade tomato sauce.
Before putting the chopped tomatoes into the pot, fry the onion in olive oil, add a clove of garlic, finely chopped carrots and celery stalk.
Stew until soft, then add the tomatoes and follow the directions above.

Preserving the sauce.

You can put the sauce in the fridge and use it within 3-4 days or preserve it and enjoy the taste of summer for many, many months:
  • use sterilized jars [ just boil them in hot water]
  • fill the jars with hot tomato puree, leaving 2-3 cm from the edge
  • close well
  • place jars in a pot of hot water and let them boil – 30 minutes is enough for small jars. If you are using larger jars , cook for about 45 minutes.
  • carefully remove the jars from the boiling water and place upside down, allow to cool and store in the pantry.

  • tomato passata

    Easiest, homemade tomato passata

    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins


    • sieve
    • large pot
    • knife
    • large bowl


    • 4 pounds tomatoes ripe
    • salt to taste
    • basil fresh, optional


    • Wash tomatoes thoroughly, remove the stalks, then cut in quarters and remove all seeds
    • Place the tomatoes in a large pot and simmer for about 30 minutes, stirring occasionally
    • Add salt and well-washed basil leaves and cook for another 5 minutes
    • Pass the tomato sauce sauce through a sieve to get rid of the skins


    2 pounds of tomatoes will give you approximately 12 ounces of passata

    Nutritional value - 1 cup of tomato passata
    19 kcal | Carbohydrates 3 g | Protein 1 g | Fat 0 g | Fiber 1 g
    Cuisine: Italian
    Keyword: tomatoes

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    Cooked with by Magdalena Wrona.
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