A simple and delicious homemade tomato sauce.
Tomato Passata
This recipe for tomato sauce is a staple in many kitchens. It’s incredibly simple, requiring only fresh tomatoes and a bit of time. The result is a sauce that’s perfect for pasta, pizza, and more.
Ingredients
- tomatoes
Directions
- Slice each tomato in half and squeeze out the seeds. Save the liquid and use that to make Tomato water.
- Place the cleaned tomatoes in a large pot, cover and cook over medium-low heat, stirring occasionally. Cook the tomatoes until they are soft, not totally mashed. Roughly it will take about 20 minutes.
- Place the tomatoes through a strainer machine or food mill to puree them well, crushing the skins and making the sauce perfectly smooth.
- If the sauce is too liquid for you at this stage, place it in a very fine strainer to remove some of the liquid.
- The sauce is now ready to use or can!
- The amount of tomatoes needed will depend on how much sauce you want to make. As a general rule, 1 pound of tomatoes will yield approximately 1 cup of sauce.
- The sauce can be stored in the fridge for up to a week, or canned for longer storage.
- A Champion Juicer works very well to puree the sauce. There is a special large-hole tomato screen, but also running the spent pulp through the machine 2 times to extract any remaining liquid works great.