Homemade tomato puree, just like our grandparents used to make

Homemade Tomato Passata: Family, Tradition, and Authentic Flavor

Among the most iconic aromas of Italian cuisine is that of homemade tomato passata a fundamental ingredient found in classics like Neapolitan ragù, Bolognese sauce, gnocchi alla sorrentina, and eggplant parmigiana.
Tomato passata is simply a sauce made by cooking and processing tomatoes until smooth and velvety a true essence of Mediterranean flavor.

Today, we can easily find passata in supermarkets in countless varieties and textures. But once upon a time and still today in some households making tomato passata at home was a family ritual, a moment of togetherness, and a guarantee of authenticity and quality.

Preparing homemade tomato preserves is a simple yet meaningful act: it’s about reconnecting with tradition, caring for what we eat, and preserving memories that smell like Sunday lunch and laughter in the kitchen.

How to Make Homemade Tomato Passata: Recipe and Tips

Although this practice is less common today, making tomato passata at home is not difficult at all. You just need some time, good ingredients, and the right tools such as properly sterilized preserving jars.

✅ What You’ll Need:

• Ripe tomatoes (San Marzano are ideal)
• Fine-mesh food mill
• Preserving jars with airtight lids
• Large pot
• Clean tea towels
• Kitchen tongs

🔸 Step-by-Step: How to Make Tomato Passata

1. Sterilize the jars
   Fill a large pot with water, place the jars inside (separated by a tea towel), and bring to a boil for at least 30 minutes. Let them cool completely before removing.
2. Wash and cut the tomatoes
   Remove stems and imperfections, then cut the tomatoes into pieces and place them in a large pot.
3. Initial cooking
   Cover with a lid and cook for 7–8 minutes over medium heat, stirring occasionally.
4. Strain the tomatoes
   Pass the warm tomatoes through a fine-mesh food mill to remove skins and seeds.
5. Thicken the sauce
   Return the sauce to the pot and simmer over low heat for about 15 minutes, stirring occasionally.
6. Fill the jars
   Once slightly cooled, pour the passata into the sterilized jars, leaving 2–3 cm of headspace.
7. Seal and vacuum
   Close the jars tightly and invert them. Boil again for 30 minutes to create the vacuum seal.
8. Check the seal
   Once cooled, press the center of each lid if it doesn’t “click,” the vacuum has formed correctly.
   

📦 How to Store Homemade Tomato Passata

If the process is done correctly, your jars of passata can be stored safely for up to 10–11 months.
After opening, however, keep the sauce refrigerated and consume within 4 days.

The Perfect Jars for You

If you’ve decided to rediscover this beautiful Italian tradition and make homemade tomato passata, make sure you have the right containers. On alberoshop.it you’ll find a wide selection of preserving jars sturdy, hygienic, and perfect for your next culinary ritual.

Making Passata at Home: More Than Just a Recipe

Homemade tomato passata is more than just a recipe it’s a journey through our heritage, the scents of summer, and the memories of childhood. It’s a simple and heartfelt act of love that’s always worth rediscovering.