Homemade tomato passata

An Italian preserve dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 1 h

Organic sourcing

Tomatoes are on the EWG Dirty Dozen list, making them worth sourcing organic to avoid pesticide residue. Organic extra-virgin olive oil also enhances the flavor.

Ingredients

• 2 kg ripe tomatoes
• 1 tbsp sea salt
• 3 tbsp extra-virgin olive oil

Method

1. Wash the tomatoes thoroughly under running water.
2. Using a sharp knife, make a small cross cut on the bottom of each tomato.
3. Bring a large pot of water to a boil. Blanch the tomatoes for 1-2 minutes.
4. Transfer tomatoes to a large bowl of ice water to cool quickly.
5. Once cooled, peel the skin off the tomatoes; it should come off easily.
6. Cut the peeled tomatoes into quarters and remove any seeds.
7. Pass the tomato flesh through a food mill or sieve into a bowl to extract a smooth puree.
8. Place the pureed tomatoes in a large pot, add sea salt and olive oil, and stir well.
9. Bring the mixture to a gentle simmer over medium heat. Cook for about 25-30 minutes, stirring occasionally.
10. Once thickened slightly, pour the passata into sterilized jars, leaving some headspace at the top, and seal immediately.

Notes

• Use the best quality ripe tomatoes for best flavor.
• Passata can be stored in sterilized jars for up to a year; refrigerate after opening.
• Pair with pasta, pizza, or as a base for sauces.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.