Italian Passata Recipe


2 kilos tomatoes

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Italian Passata Recipe

Passata is easy to make if you take the time and pay attention to the details. The result is glorious. Best if you grow your own tomatoes and always end up with more than you can eat or use up. 

1. Take the ripe tomatoes, remove all bad tomatoes with bruises and rotten ones

2. Wash well and and cut in half

3. Remove seeds, inner parts of the tomato. Squeeze to remove excess water

4. Place the tomatoes in a large pot and simmer over low heat. Do not boil.

5. Stir and mash as it heats.

6. Once the tomatoes have fallen apart cool slightly

7. Pass through the food mill to remove the skins and any seeds

That's it. The key is to use the best tomatoes, not to overheat to retain the best tomato rich flavor. Consitency will vary, thinner than ketchup, thicker than juice with some texture.