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Tomato Passata Recipe (Passata di Pomodoro)
Tomato passata recipe is made with only 1 ingredient: the tomato. In fact, Italian passata is made from ripe, juicy, flavorful tomatoes cooked briefly and then removed from the seeds and skin.The result is a pure tomato juice with its pulp and nothing else, used in Italy as a base for many traditional recipes.Stored in glass jars or bottles without the addition of preservatives, flavorings, salt or water. Sometimes it comes with some fresh basil leaves but nothing more.
Ingredients
- 2 Kg Tomatoes ~4 pounds - very ripe red ones, such as San Marzano or cluster tomato
Instructions
- Check the tomatoes one by one, removing rotten, stained or bruised ones. Then wash them very well under running water. Finally put them in a bowl and start cutting them in half.
- With a knife, remove the seeds and all the internal part of the tomato, like to make small tomato boats. Now place the tomatoes in a rather large pot.
- Let them cook over low heat, covering the pan with a lid and stirring them from time to time, until they are smashed. Now take your tomato strainer machine and, with a ladle, begin to place the cooked tomatoes in the special slot.
- Turn on the tomato strainer and with the help of the stomper apply some pressure on the tomatoes, to make them go down and enter the machine. If the passata comes out too liquid, pass it through a fine mesh strainer, stirring with a tablespoon, until you get the consistency you want.
Nutrition
Calories: 36kcalCarbohydrates: 8gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 10mgPotassium: 474mgFiber: 2gSugar: 5gVitamin A: 1666IUVitamin C: 27mgCalcium: 20mgIron: 1mg
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