Sensational Home-made Passata di pomodoro (Tomate puree)

Passata di pomodoro (Tomato puree) is one of the traditional home-made preserves. It is among those prepared, together with peeled tomatoes, especially in the southern regions, where its widespread daily use has made it the queen of preserves, made even more special by its unmistakable Mediterranean flavor. Preparing the tomato puree is very simple, there are actually different ways to make it as well as different types of tomatoes for puree. We show you our method, the Sicilian way, one of the simplest and most classic to obtain a perfect, velvety and flavourful preserves, for your sauces and passata-based preparations. A fabulous sauce, capable of retaining all the flavor of tomatoes as if they were just picked. If you’ve always wondered how to make passata di pomodoro (tomato puree) at home, today we will show you the secrets!

Time to prepare: 20 mins
Cooking time: 50 mins
Serving: 2 bottles

Ingredients:
2 kg Tomato (Allungato)
A pinch of Salt

1. Clean and halve the tomatoes
2. Squeeze out the juice and seeds to render the passata more pulpy
3. Cook the tomato in a pot for 30 minutes with low flame
4. Keep stirring during the cooking and until the tomato starts to be soft
5. Add a pinch of salt and wait for a few minutes
6. Pass some tomato at a time with a vegetable mill, with a mesh between fine and medium
7. Collect the passata in a pot and boil again for 20 minutes before bottling
8. Transfer to glass bottle as soon as cooking is done
9. Cover all the bottles with blanket for self-pasteurization with its heat

Buon Appetito