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:
Easiest, homemade tomato passata
- large pot
- 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
Nutritional value - 1 cup of tomato passata
19 kcal | Carbohydrates 3 g | Protein 1 g | Fat 0 g | Fiber 1 g
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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