Passata Made with Roma Tomatoes
"Bought a beautiful case of ripe Roma tomatoes? Don't know what to do with them? Follow my easy instructions and make a simple Passata to use in your kitchen all year long. With only three ingredients, the simple flavours of the Roma tomatoes really shine through. Be sure to pick only the most premium Roma tomatoes for best results. This sauce is usually made and preserved in two days but if you get an early start, it can be done in one day."
NotesEquipment: pint jars, lids, and rings. jar grabber, magnetic wand, hot water canner and rack, food mill, funnel.
Makes8 Pints
Preparation Time3 hr
Chilling Time6 hr
Cooking Time6 hr 20 min
Ingredients
- 1 Case of Ripe Roma Tomatoes
- 2 tablespoon olive oil
- 1 tablespoon sea salt
- 1 bunch of fresh basil (optional)
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Wash the tomatoes.
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De-seed the tomatoes: Place the tomato upside down on a board. Begin by using a sharp knife to make a shallow cut from the bottom point to the base. Be careful not to cut all the way through. Repeat the cuts 4 or 5 times and pry the slices away from the centre filled with seeds. You should have a strangely looking flower-like tomato. Finish by cutting every slice off at the base. Discard the core of seeds.
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Place all diced tomatoes into a large pot (you may need to split it up into two pots).
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Add two passes of olive oil and 2 tbsp of sea salt (divide in half if using two pots).
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Bring to a boil. Reduce heat, cover, and let lightly simmer for 6 hours or until the sauce has reached your desired consistency.
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Allow the sauce to cool and pass it through the food mill to remove tomato skins. I usually process the sauce into jars the next day.