Easy Tomato Passata Recipe

Easy Tomato Passata Recipe

It’s tomato season, and Monique Miller from CERES in Melbourne is gearing up for the second year of the Crowd Saucing project! 

Here we’re sharing her two top tips to keep your tomatoes a little longer: easy tomato passata and a simple, low-tech, DIY version for those without a passata press…

Words by Monique Miller

Even if it’s not been the best year for tomatoes in many bioregions across Australia, backyard tomato gluts are still ubiquitous with this time of year.

The logical progression of glut is preserve; where we capture & store the energy of those tomatoes so we can enjoy them long after hot days and solanaceae season is but a distant memory.

Easy Tomato Passata Recipe

Passata is simple. It’s a base for so many delicious pasta, rice dishes & baked eggs.


Knife & chopping board
Large saucepan of vacola
Tea towels
Colander of pillow case
Large funnel
Mouli, manual passata machine or tomato press.
Any clean, washed recycled jars or bottles with well-sealing lids. Old passata bottles & pasta sauce jars are great.
Basil (optional)


Core tomatoes and remove any blemishes.

Optional – squeeze out the seeds and a little juice by hand – this will make a thicker passata.

Chop tomatoes roughly.

Optional – place the tomatoes in a saucepan and slowly bring to a simmer, being careful not to burn them. Allow to simmer until skins are splitting, about 2 mins of simmering.

Allow the tomatoes to cool and drain in a colander of pillow case. Discard the water shed from the tomatoes, or use in soups, stock or bloody marys.

Process the tomatoes though your passata machine. Re-process the skins once or twice to get the most out the tomatoes. Catch the fresh passata in a bucket.

Optional – place a sprig of basil in the bottom of each jar.

Ladle the passata into jars until there about 200mm between the passata & the lid. Put the lids on firmly but not tightly.

Water bathing the passata

Place jars in a large saucepan or vacola. Fill the saucepan with cold water up to an 200mm below the lids of the jars.

Bring this water-bath to a rolling boil slowly (about 45 mins to an hour). Turn down to a steady boil for 1 hour, then turn off and allow to cool completely.

When cool, take out the jars and check if the lids have sealed (they should be slightly concave).

Photo by H. Eliot
Easy Tomato Passata Recipe
Photo by H. Eliot

No equipment preserved diced tomatoes

If you don’t have a passata machine, you can still easily preserve your tomatoes in jars.

Core the tomatoes, remove blemishes.

Quarter the tomatoes.

Pack the tomato quarters into a jar layer by layer. After one layer, use the handle of a wooden spoon to slightly mash and squash the tomatoes, forcing out some of the juice, and eliminating air bubbles.

Do this until the jar is full and air bubble free, with 200mm of headspace between the tomatoes and the lid of the jar.

Preserve using the water-bath method above.

Issue 10 has your complete guide to tomato preservation

Have a peek at all of the other articles in Issue 10

more tomato glory!

The Pip Shop has a whole lot more tomato recipes and inspiration in these great books too:


by Holly Davis 

growing food the italian way

by Fabian Capomolla

Whole Larder Love

by Rohan Anderson

Saving tomato seeds?

Check out Issue 3 for how to save your tomato seeds.

One Comment

  1. Avatar

    Great to see a pasatta recipe!
    I don’t think you mean 200mm. Maybe 20mm?

    Liz Morrigan
    Mar 7, 2017 Reply

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