Tomato passata is one of those beautifully simple pantry staples that forms the foundation of countless Italian dishes. Silky smooth and deeply flavoured, it captures the pure essence of ripe tomatoes in their freshest, most vibrant form. Whether you are making a rich pasta sauce, a fragrant soup or a slow-cooked stew, a good passata adds body, sweetness and depth. While jars and cartons are easy to find in supermarkets, there is something deeply rewarding about making your own passata at home, especially when tomatoes are at their juicy summer peak.

From slow Sundays in the kitchen to preserving garden gluts, homemade tomato passata is a ritual of its own. The flavour is brighter, the texture silkier and the aroma as it simmers is utterly irresistible.

What Is Tomato Passata?

Tomato passata is a smooth, sieved tomato purée made by cooking ripe tomatoes just enough to soften them before straining out the skins and seeds. The result is a thick, uncooked tomato base with a vivid red hue and pure flavour. It differs from tinned tomatoes or tomato purée because it is neither chunky nor overly concentrated. It sits somewhere between the two, offering body without the intensity of double concentrate.

It is an essential ingredient in Italian cooking, used for everything from pizza bases to ragù and lasagne. Italians traditionally make it in large batches at the end of summer when tomatoes are at their best, often bottling or preserving it for the colder months.

Choosing the Right Tomatoes

The best tomatoes for passata are ripe, fleshy and low in water content. Plum tomatoes such as San Marzano or Roma are ideal because they have fewer seeds and a rich, sweet flavour. If you are using homegrown tomatoes or a mix of varieties, try to avoid very watery or underripe ones as they can dilute the flavour and lengthen the cooking time.

You will need about 1.5kg of fresh tomatoes to make around 1 litre of passata. Look for fruit that is fully ripe and deep red for the most vibrant result.

Preparing the Tomatoes

Start by washing your tomatoes and removing any stems or bruised areas. Slice them in half or quarters, depending on size. There is no need to peel or deseed them at this stage, as that happens later when they are passed through a sieve or food mill.

Place the tomatoes in a large saucepan over medium heat. Cover and cook gently for 10 to 15 minutes, stirring occasionally, until they begin to soften and release their juices. The aim here is to break them down just enough to make sieving easy.

Sieving and Straining

Once the tomatoes are soft and juicy, remove them from the heat and let them cool slightly. Then pass them through a food mill or a fine sieve into a large bowl. This process removes the skins and seeds, leaving you with a smooth, velvety tomato pulp. A traditional mouli or rotary food mill makes this task easier, but a fine sieve and the back of a ladle work just as well with a little more effort.

If your passata is thinner than you would like, return it to the pan and simmer gently until it thickens slightly. Be careful not to reduce it too far or it may become more like purée than passata.

Seasoning and Preserving

At this point, you can season your passata with a pinch of salt if you plan to use it straight away. However, if you are preserving it for future use, it is best to leave it unseasoned so you have more flexibility when cooking later.

To store your passata, pour it into sterilised jars or bottles while still hot and seal tightly. You can preserve it by boiling the sealed jars in water for 30 to 40 minutes to ensure they are shelf-stable. Alternatively, allow the passata to cool and store in the fridge for up to five days or freeze in portions for up to three months.

Flavour Additions and Variations

For a subtle twist, you can simmer your tomatoes with a clove of garlic, a sprig of basil or a glug of olive oil before sieving. These additions infuse the passata with extra flavour and richness, though purists prefer to keep it plain and season later during cooking.

Roasting the tomatoes before sieving is another delicious variation. It intensifies the flavour and adds a gentle sweetness with a hint of char. Simply halve the tomatoes, drizzle with olive oil, roast at 180°C for 40 minutes, then pass through a sieve as normal.

How to Use Tomato Passata

Homemade passata is wonderfully versatile. Use it as the base for pasta sauces, Bolognese, shakshuka, soups or pizza toppings. It is also brilliant in braises, stews and even baked dishes like aubergine parmigiana or cannelloni. Because it is unseasoned and unsalted, you can tailor it to each dish, layering in herbs, garlic, wine or cream as needed.

Final Thoughts

Making tomato passata is a joyful celebration of simplicity and seasonality. With just a few fresh ingredients and a bit of care, you can create a kitchen staple that lifts your cooking throughout the year. Whether you use it as a quick sauce base or a lovingly preserved treasure from summer’s end, homemade passata is a reminder that the best ingredients often need the least embellishment.

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