April 1, 2014
I have been captivated by Passata since participating in my friend’s annual “Sauce Day” event a few years ago. I had to work out how to make my own supply. It was a beautiful and very memorable day. You can read about it here.
My friend Deb and her family make “sauce” each year. They make it the traditional Italian way, as taught to them by their Nonna. They have created a custom-made pulp machine and have a well honed process that involves the entire family. The day culminates with a celebration lunch (using the sauce) once the sauce is cooking. (Read about the day here.)
After the family’s “sauce day” and the bottles of Passata that I enjoyed over the coming months, I had to make my own. My recipe is not the traditional way to make Passata, in fact I wonder if Deb’s family would even let me call it that! I did not have any special equipment, nor an army of helpers.
Traditional Passata is usually made only with tomatoes and some salt (some families add herbs) I add onion and garlic to aid preservation. I was never going to bottle the tomato pulp uncooked. I did not wish to source or install two fire drums in the backyard with the kids running around….
I have made my Passata recipe for the past three years. I know it tastes amazing, the flavor is incomparable. It also stores well over a period of time. I have only ever had one bottle spoil and it was because the lid was not properly sealed.
I use this sauce throughout the year :
If I open a bottle and do not use it all, I freeze the remainder for another time. You may also freeze all of the Passata in individual containers for storage instead of bottling it if you wish, and if you have the space to do so.
Non Traditional Method - Passata Sauce. A modified recipe I make each year after learning it at a friend's family tomato making day
When removing the steralised bottles/jars from the oven use mitts or a cloth as they are VERY hot
When sealing the lids also use an oven mitt or cloth to protect your hands as they are VERY hot
Keep children away from the area as the liquid and all equipment are very hot.
Low quality glass bottles or jars may crack from the heat so be very careful and only use good quality glass.
The time indicated at the top of this recipe does not include time to bottle the sauce. Allow an extra 30 minutes, especially the first time.
Do you have a family food event that you participate in each year to produce a large volume of food? What is it? I would love to hear about it.
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