Tomato passata (passata di pomodoro)
This recipe is by Luca Muscato and Marco Salzano from Super Norma.
Recipe note: You’ll need a mouli and sterilised jars.
Ingredients (1)
- 2kg San Marzano tomatoes (from greengrocers, substitute roma)
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Start by inspecting each tomato, ensuring there are none with spots or bruises. Wash thoroughly and discard the stems. Cut each tomato in half lengthwise and eliminate the central part with seeds by squeezing them out into a bowl. Discard seeds.
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2.Place hollowed tomatoes in a large saucepan and cook over low heat, stirring occasionally, for 30 minutes or until soft.
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3.Add fine salt to taste, stir and cook for another 5 minutes. Pass a few tomatoes at a time through a mouli placed over a large bowl. The sauce is ready; you can store it, or use it right away.
Recipe Notes
How to pasteurise jars of sauce
1. Fill sterilised jars with hot tomato sauce, leaving a space of 2-3cm from the top. If desired, you can add well-washed basil leaves to the top.
2. Seal the jars tightly.
3. Place the jars in a pot, cover with hot water and slowly bring to the boil. Boiling time will depend on the size of jars. For 250g jars, boil for 30 minutes. For 500g jars, boil for 35 minutes. For 1kg jars, boil for 40 minutes.
4. Carefully drain jars and leave to cool. The next day, jar lids should be concave, confirming they are vacuum-sealed. If lids are not concave, sauce should be stored chilled and used within 2 weeks. Sealed jars can be stored in a cool, dark place for up to 1 year.
5. You can also fill sterilised jars with cold sauce. Place in a pot with cold water and bring to the boil. Once boiling is reached, follow the same timings as above.
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