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Passata Recipe

Passata Recipe

Non Traditional Method - Passata Sauce. A modified recipe I make each year after learning it at a friend's family tomato making day

Course Sauce
Cuisine Italian
Keyword condiment, italian, sauce, tomato
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 3 .3 Liters
Author Kyrstie Barcak - A Fresh Legacy

Ingredients

  • 400 grams brown onion - peeled
  • 60 grams fresh garlic - peeled
  • 1/2 tablespoon cooking oil of choice
  • 4 kilograms tomatoes - washed *I generally use Roma Tomatoes
  • 1 tablespoon salt
  • 6-9 fresh parsley and/or basil stalks with leaves

Instructions

  1. Finely chop the onion and garlic. It is easiest to use a food processor to do this.
  2. Remove from the food processor and set aside
  3. Review each tomato and remove any rotten areas that may be present and discard them. Add the tomatoes in batches to the food processor and finely chop or puree. If you do not have a processor then chop the tomatoes into small pieces
  4. Set a large pot to warm over a medium heat hot plate and then add the oil and the onion and garlic
  5. Cook for 5-10 minutes until the onion is starting to soften
  6. Add the chopped tomatoes and stir to combine the two
  7. Add the salt and the herbs and stir again
  8. Over a low-medium heat bring the ingredients to a simmer and leave to cook for about 2 hours. It will thicken a little over this time and reduce in volume
  9. Twenty minutes prior to completion turn on the oven to steralise your bottles/jars
  10. Remove the passata from the heat but place it close to where you will be filling the bottles/jars to avoid spillage
  11. Boil a kettle of water and then tip it over a clean funnel and a scoop to ensure that they are clean
  12. Line up the steralised bottles/jars that you plan to fill and place the funnel into the top of the first bottle/jar.
  13. Fill the bottle with the sauce using the scoop, leaving some space at the top
  14. Continue until all bottles/jars are full and then seal each one tightly
  15. Allow the filled containers to cool completely and then store in a cool dark location
  16. *As with any food that has been in storage for any period of time - any signs of spoilage should result in the bottle/jar being discarded and not consumed.
  17. Use in 3 months.
  18. If you wish you may also set the filled bottles in a large pan of water, bring it to the boil and allow to simmer for 20 minutes.

Recipe Notes

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.