PASSATO DI POMODORO RECIPES

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TOMATO PASSATA RECIPE [PASSATA DI POMODORO]



Tomato Passata Recipe [Passata di Pomodoro] image

Passata di pomodoro is an Italian staple. You have likely heard of it or used it without even knowing! Tomato passata is something any chef should be familiar with, and the history behind it is also worth knowing.

Provided by Nonna Box

Categories     Sauce

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 10

Number Of Ingredients 2

4 ½ pounds tomatoes (ripe, Roma or San Marazano)
1 cup fresh basil (chopped, optional)

Steps:

  • Slice each tomato in half and scoop out the seeds. You can opt to leave the seeds in the tomatoes and simply strain the vegetables later in the recipe, however, removing them in the beginning is the best way to ensure there are no seeds in the passata. It also prevents the passata from being too liquid and allows for a thicker sauce.
  • 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!

Nutrition Facts : Calories 37 kcal, CarbohydrateContent 8 g, ProteinContent 2 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 10 mg, FiberContent 2 g, SugarContent 5 g, ServingSize 1 serving

PASSATA DI POMODORO (HOMEMADE TOMATO PUREE) | VILLA SENTIERI



Passata di Pomodoro (Homemade Tomato Puree) | Villa Sentieri image

This easy-to-make tomato puree can be frozen for later use. It brings a blast of late-summer goodness to winter meals. Ten to 20 pounds of tomatoes is a good amount to start with. If you are planning on using more than 20 pounds, I would either divide the tomatoes among several pots or find an extra-wide rondeau (a wide shallow pot) so that there is enough surface area to foster evaporation.

Provided by Gary

Categories     Canning and Preserving    Food Preservation

Prep Time 20 minutes

Cook Time 3 hours

Yield 1 quart

Number Of Ingredients 2

15-20 pounds vine-ripe tomatoes (or however much you want)
salt (1 teaspoon for each quart of chopped tomatoes)

Steps:

  • Wash and dry the tomatoes.
  • Cut the tomatoes into quarters from top to bottom.
  • Remove the hard bit where the stem attaches and any bad areas.
  • Coarsely chop the tomatoes.
  • Put the tomatoes into a heavy-bottomed, non-reactive pot (such as stainless steel).
  • Add one teaspoon of salt for every quart of chopped tomatoes.
  • Cover the pot and bring to a boil over medium-high heat. This will take approximately 10-20 minutes depending on volume of tomatoes.
  • Remove the cover. Stir the tomatoes.
  • Boil gently, uncovered, for 2 ½ to 2 ¾ hours, stirring every 15-20 minutes. It takes a bit of practice to estimate how much to concentrate the tomatoes to get the desired thickness of puree but don’t sweat it, the tomatoes can be cooked further.
  • Pass the cooked tomatoes through a food mill to remove skin and seeds.
  • If the puree seems too thin, return it to the pot and cook it a bit longer after passing it through the food mill.
  • Portion and freeze or use as desired.

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