Traditional, Authentic, Italian Homemade Tomato sauce (Passata) from scratch

Ingredients

• 2 kg Tomatoes (ripe garden tomatoes, washed and dried)
• 0.5 tsp Sea Salt (for preserving the passata)
• 1 leaf Fresh Basil Leaf (added to each jar for flavor and preservation)

Instructions

1. Wash and Dry Tomatoes

   Rinse each tomato under cold water, then pat dry with a clean kitchen towel or paper towels. Ensure no surface moisture remains.

   Time: PT10M

2. Inspect, Remove Black Spots and Stems, and Cut

   Slice each tomato in half (or on the side opposite the stem) to expose the interior. Remove any black or bruised spots and cut off the green stem. Then quarter the halves for easier processing.

   Time: PT10M

3. Heat Tomatoes Until Soft

   Place the cut tomatoes in a large pot over medium heat. Stir occasionally to prevent sticking. Cook until the flesh is very soft and the skins begin to loosen, about 10 minutes.

   Time: PT10M

4. Strain Off Tomato Juice

   Set a pasta strainer over a bowl and pour the hot tomato mixture through it. Allow the juice to collect in the bowl; this juice can be saved for soups or pasta water.

   Time: PT5M

5. Assemble the Tomato Processing Machine

   Place the rubber washer on the machine base, attach the strainer with the seam side up, clamp both sides with the wing nuts, and fit the hopper and plunger. Ensure all parts are snug.

   Time: PT5M

6. Process Tomatoes Through the Machine

   Load the hot tomato pulp into the hopper, then press the plunger to push the mixture through. Collect the smooth sauce that exits the machine in a clean bowl. Repeat until all pulp is processed.

   Time: PT5M

7. Optional Second Pass for Thicker Passata

   For a thicker consistency, run the collected sauce through the machine a second time.

   Time: PT5M

8. Simmer the Passata

   Return the strained passata to the pot, bring to a rolling boil, then reduce heat to a gentle simmer. Cook for 15 minutes, stirring every few minutes to prevent scorching.

   Time: PT15M

9. Jar the Passata

   Sterilize a mason jar and its lid. Using a ladle, fill the jar with hot passata, leaving a small headspace. Add ½ tsp sea salt and one fresh basil leaf per jar.

   Time: PT5M

10. Seal and Cool

    Place the lid on the jar and snugly tighten the ring. Set the sealed jar on a warm surface (e.g., turned‑off oven) to cool slowly for 12–24 hours. Check the seal by pressing the lid; it should not pop back.

    Time: PT5M

Nutrition Facts

Calories

30

Protein

1 g

Carbohydrates

7 g

Fat

0 g

Fiber

2 g