Tomato passata
4 servings
50 minutes
Tomato passata is the quintessence of Italian cuisine, its soul and the foundation of many classic dishes. This thick tomato sauce is made by gently simmering fresh peeled tomatoes with aromatic vegetables and has a rich sweet-and-sour flavor with subtle spicy notes. It is perfect for making pasta, pizza, stews, and soups, giving them a deep tomato hue and velvety texture. Passata is widely used in traditional Italian gastronomy, preserving the summer warmth of ripe tomatoes in every spoonful. Its roots trace back to the history of Italian villages where housewives carefully prepared the sauce for long winter months by turning seasonal fruits into a golden base for countless dishes. Today this simple yet essential sauce remains the foundation of culinary masterpieces that bring families together at the table.
1
Peel the tomatoes and strain them through a sieve.
- Tomatoes: 1 kg
2
Chop the onion, carrot, and celery. Heat the oil and sauté the vegetables. Add tomatoes to the pot. Season with salt and pepper.
- Onion: 1 head
- Carrot: 1 piece
- Celery: 1 piece
- Olive oil: 2 tablespoons
- Tomatoes: 1 kg
- Salt: to taste
- Ground black pepper: to taste
3
Bring to a boil and simmer for 40 minutes on low heat to thicken the sauce.