Read my Summer 2017 Issue:
Everyone has their own way of making passata. We think ours is largely “grassroots,” how we imagine it was done back in the day. We don’t use fancy food mills or peel the tomatoes (we don't peel them before eating them fresh in summer, so why peel them for winter!), and we’re not limited to one specific variety of tomatoes. Our passata is just good-quality, beautiful, red, heirloom tomatoes in a jar. We like to reduce our passata down until quite thick, so when the time comes to use it, it's ready to go. Plus, there’s a lot less bottling. This is one of the most-used preserves on our shelf. The aim is always to bottle enough to last throughout the winter and spring to follow, until tomatoes are back in season the next summer.
Interested in canning your passata? There are many methods that you can read about online or at your local library!
MAKES ABOUT 4 CUPS
- Place the tomatoes in a stockpot, cover, and slowly bring to a boil, stirring occasionally to make sure nothing sticks to the bottom and burns.
- Simmer with the lid on, stirring occasionally, until the tomatoes have fallen apart and the liquid rises to the top (about 1 hour).
- Remove the lid, give the mixture a really good stir, and simmer for another 2 hours, or until the sauce is the consistency of a thick soup. Stir occasionally to make sure nothing sticks to the bottom.
- We like our passata as a chunky sauce, but if you prefer it smoother, simply blend with a hand-held blender.
- If you like, can or bottle passata according to your favorite method.
Made it? Tell us about it–