I just realised that I have never posted my Passata recipe on the blog. I have quite a few recipes to post that uses it so I thought it is about time to upload it.
Everyone has their own take on Passata. Generally it is pure tomatoes with nothing added. Others will add flavouring like garlic or herbs. This is my basic one that includes a hint of garlic, salt and a little olive oil to smooth it. Traditionally seeds and skins are removed but due to the power of the Thermomix I have kept them.
You can use this like you do tomato puree or diced tomatoes on lasagnes, bolognese etc. It also makes a great pizza base sauce.
Simply cook everything in a large saucepan over low-medium heat for 25 minutes, stirring occasionally. Process in a blender or processor on high until smooth.
Passata
- Total Time: 27 minutes
Description
1.4 litres of delicious Passata made with ease in your Thermomix.
Ingredients
- 1.5kg tinned whole tomatoes or fresh
- 1 teaspoon of salt
- 4 garlic cloves, peeled and sliced in half
- 10g olive oil
Instructions
- Place everything into bowl.
- Cook at 100 degrees, speed 2 for 25 minutes.
- Blitz on speed 10 for 30 seconds or until smooth.
- If using fresh tomatoes you may find its a bit runny. Simply cook at 100 degrees, speed 2 for 10 minutes if you want it slightly thicker.
- Pour into sterilised jars and seal.
- Prep Time: 2
- Cook Time: 25
Nutrition
- Serving Size: 1
Loving that this can use tinned tomatoes. Fresh have been so expensive that I’ve avoided making sauces so far.
Hi Peta
Love your website!! How long does Passata keep please?
thank you
Up to a week or freeze in batches 🙂
I have made this today so I can make your Chunky Style Bolognese tonight. Thanks for this recipe.
Made this today so that I can make your chunky style Bolognese tonight. Thanks for this recipe.
Hi just wondering if I boil this in my jars will this keep longer and can I store it then I’m the pantry.
As long as they are vacuum sealed they will last 🙂
I made the passata and about a month later realised it was supposed to be used within a week. I looked at other passata blogs and noticed that when Italian families have their big Passata cookup, they make millions of jars of it and it has really nothing more in it than this recipe. To cut a long story short, I used the month old Passata and it tasted fine and we all survived.
Very easy recipe, used it in a batch of pizza sauce and a batch of spaghetti bolognaise which in turn was used on pasta one night and in lasagna another.
In step 4, do you mean cook for an extra 10 minutes or cook for 10 minutes instead of the original 25 in step 2?
An extra 10 minutes 🙂