An Italian tomato passata recipe perfect for batch-cooking

Prep 25 min

Total 45 min

Makes 3 cups (750 ml)

Chef Ricardo shares a juicy Italian tomato passata recipe. Freeze, defrost and use when you please.

4.4 lb

plum tomatoes

onion, cut into thin wedges

garlic cloves, thinly sliced

1/4 cup

fresh basil leaves

1 tsp

salt

Cut the tomatoes in half lengthwise and remove the seeds. Reserve the juice and seeds for another use.
Place the tomatoes in a large pot. Add the onion, garlic, basil and salt. Bring to a boil. Lower the heat and simmer, covered, for 25 minutes, stirring occasionally.
Pass the tomato sauce through a food mill set over a large bowl. Return to the pot. Let simmer over medium-low heat for 20 minutes or until the sauce thickens.
The sauce is ready to use in your favourite recipes. It will keep for 1 week in the refrigerator in an airtight container. It can also be frozen.