Here is our easy recipe to make tomato passata. This is a great way to preserve tomatoes so you can eat them when they are out of season. It’s also an excellent way to use up excess tomatoes that you have grown that you can’t eat fresh.
Welcome to the latest video in our Simple Skills For Self-Sufficiency Video Series. This time around we show you how to make delicious tomato sauce, known in Italy as “passata”.
Tomato passata is a thick, rich tomato sauce made with just tomatoes, salt and basil. You don’t strictly need any specialty equipment to make passata. But a passata machine will ensure you get a smooth sauce, without any seeds or skins.
In this video we explain how to prepare your tomatoes for saucing. As well as our tips for blending and bottling passata so that it will last you well into winter.
We also discuss the best types of tomatoes for making sauce. These include:
- San Marzano
- Napoli Paste
- Donella’s Supreme
But if you don’t have any saucing tomatoes or a passata machine, never fear! You can still make passata with table tomatoes and a blender.
For more information on growing and preserving tomatoes see Pip Magazine Issues 10 and 12, or check out our rustic tomato passata blog post here. In Issue 10 we have a tomato preserving guide with loads of recipes. In Issue 12 we explore tomato varieties to ensure you’re growing the tomatoes that will meet your needs.