TOMATO BASIL SOUP CANNING RECIPE RECIPES

Name: Tomato Passata Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Cuisine: Italian
Ingredients: 4 ½ pounds tomatoes (ripe, Roma or San Marazano); 1 cup fresh basil (chopped, optional)

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

Ingredients

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

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

Ingredients

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!

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