San Marzano Tomato Passata (Passata di Pomodoro)
Category: Jams & Preserves
Serves: 1 batch (approximately 1 liter of passata)
This classic San Marzano tomato passata is perfect for preserving the essence of summer in a jar, ready to be used in a variety of dishes. Rich, vibrant, and full of flavor, this homemade passata will elevate any pasta, pizza, or sauce with its authentic taste. Here’s how to make it.
Ingredients:
| Ingredient | Quantity |
|---|---|
| San Marzano Tomatoes | 2 kg |
| Fresh Basil | To taste |
| Fine Salt | To taste |
Instructions:
Step 1: Prepare the Tomatoes
Begin by selecting your San Marzano tomatoes carefully, checking each one to ensure there are no blemishes, spots, or bruises. Once you’ve sorted through the tomatoes, give them a thorough wash under cold running water. It’s important to clean them well before starting the cooking process.
Step 2: Remove the Skin and Seeds (Optional)
For a smoother and richer texture in your passata, you can opt to peel the tomatoes and remove the seeds. To do this, score the bottom of each tomato with a small ‘X’ using a knife, then blanch them in boiling water for about 30 seconds or until the skin starts to peel away easily. After peeling, cut the tomatoes in half to remove the seeds. Place the peeled and seeded tomatoes in a separate bowl, and collect the juice in another container. If you’re making a large batch, you can skip the seeding step and keep the pulp for a more rustic texture.
Step 3: Cook the Tomatoes
Transfer the prepared tomatoes into a large pot. Cook them on low heat for about 30 minutes, stirring occasionally. As the tomatoes cook, they will release their juices, creating a rich tomato sauce. Once the tomatoes have softened and begun to break down, add a pinch of fine salt to taste. Stir the mixture and let it continue to cook for a few more minutes until the flavors meld together.
Step 4: Pass the Tomatoes Through a Food Mill
Once the tomatoes are softened and well-seasoned, it’s time to turn them into a smooth passata. Using a food mill, process small batches of tomatoes at a time, passing them through with a medium to fine sieve. This will separate the skins and any remaining seeds from the liquid tomato sauce, giving you a silky smooth passata. Collect the resulting puree in a large bowl.
Step 5: Final Adjustments
Once all the tomatoes have been passed through the food mill, taste your passata and adjust the seasoning if needed. You can add a few fresh basil leaves at this point to infuse the sauce with a fragrant, herbal aroma. Stir to incorporate the basil into the passata.
Step 6: Store or Use Immediately
Your passata is now ready! You can choose to store it in sterilized jars if you’re preserving it for later use. Make sure to seal the jars while the passata is still hot, ensuring a good vacuum seal. Alternatively, if you prefer to use the passata right away, it’s ready to be added to your favorite dishes, such as pasta sauces, soups, or pizza bases.
Tips for Using Your Passata
- Storage: If you decide to store your passata, it can be kept in the refrigerator for up to a week or preserved in sterilized jars for longer shelf life.
- Ideas for Leftover Tomato Juice: Don’t throw away the leftover juice! It’s packed with flavor and can be used as a base for soups, stews, or even as a marinade for meats.
- Customization: Feel free to experiment with other herbs like oregano or thyme for a different flavor profile. Some even add a small amount of olive oil for a richer texture.
This San Marzano passata is a must-have staple in any kitchen, offering the purest and most concentrated tomato flavor. Whether you’re preparing a cozy dinner for the family or canning for the winter months, this recipe will give you a taste of authentic Italian cuisine year-round.
