CookEat Recipe
Simple Tomato Passata
Ripe tomatoes cooked and passed through a sieve to make a plain, versatile tomato base.
Method
Steps
Step 1
Gather the ingredients: 1 kg ripe tomatoes; Optional: a small piece of celery and a few parsley and basil leaves.
Step 2
Wash the tomatoes, remove the stalks and cut away any damaged parts. Chop them into a saucepan. If their flavour suits the dish you plan to make, add a small piece of celery and a few parsley and basil leaves; otherwise use tomatoes alone.
Step 3
Cover and heat gently until the tomatoes release their juice, stirring to prevent catching. Simmer for about 20–30 minutes, until completely soft, then uncover briefly if very watery.
Step 4
Pass the tomatoes through a food mill or sieve, leaving the skins, seeds and any coarse herb or celery fibres behind. Use this plain tomato base in another cooked dish. It contains no added oil, onion, garlic or seasoning.
Step 5
Cool promptly and refrigerate within 2 hours. Use within 2–3 days or freeze in portions. This is a refrigerator or freezer preparation, not a shelf-stable preserve.
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