Passata di pomodoro

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Passata di pomodoro

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Ingredients

Adjust Servings:
2 Kg Tomatoes Ripe tomatoes
1 Onion
3 tufts Basil
Coarse salt

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Ingredients

Directions

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Ripe tomatoes, onion, fresh basil and salt, a few simple ingredients for a basic recipe: homemade Passata di pomodoro (tomato puree). To preserve the intense flavor and aroma of tomatoes all year round and to have in the pantry an excellent base for many sauces and recipes.

Passata di pomodoro (Tomato puree) is a preserve typically prepared in late summer and forms the basis of many sauces in Italian cuisine.

There are numerous recipes for making it, and every family will probably have its own. In this one we have used, in addition to ripe red tomatoes, three simple ingredients: onion, fresh basil and salt.

An essential tool for obtaining a fine Passata di pomodoro is the vegetable mill, either manual or electric, which will allow to remove peel and any unwanted residue.

The Passata di pomodoro should be stored in well-sterilized jars or bottles and, before being stored in a dark place, must undergo heat treatment. To do this the jars, placed in a large saucepan, should be covered with water subsequently brought to a boil for a time of about 35-40 minutes. After this time has elapsed, it is a good idea to check that the cap is concave, a sign that the passata is vacuum-preserved.

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Steps

1
Done

To prepare the Passata di pomodoro, first check the tomatoes one by one and remove any bruised or stained ones. Wash them under running water and dry them with a tea towel.

2
Done

Remove the roll from the tomatoes, cut them in half, then squeeze them to remove the seeds.

3
Done

Transfer the tomatoes to a high-sided pot along with the peeled and sliced onion, basil leaves and salt. Place everything on a low heat and wilt for 30 minutes, covered, stirring occasionally.

4
Done

Mash the tomatoes with a vegetable mill to remove the skin, collecting what is obtained in a smaller saucepan than the previous one.

5
Done

Place on the stove and reduce by one-fourth; this will take about 30-40 minutes. Place the tomato paste in the jars, which you have previously sterilized, helping yourself with a ladle and funnel.

6
Done

Seal the jars tightly and sterilize them by placing them in a large saucepan, which should be at least 8 cm higher. Arrange a dishcloth between each jar to prevent them from bumping and breaking during this step. Pour water inside the saucepan until the bottles are at least 1 cm covered and simmer for 40 minutes. Turn off and allow to cool inside the saucepan. Store the dried jars in a cool, dark place. The tomato puree will keep for about 1 year, provided the jars have been properly vacuum-packed.

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