Can I peel the tomatoes first?

Yes, that is possible, but it is not necessary if you use a passe-vite.

Can I add other herbs?

Absolutely! Basil, oregano, or thyme are perfect.

Can this recipe be used with all types of tomatoes?

Yes! Other tomatoes contain more juice, so you simply have to simmer them longer.

Do I always have to preserve passata?

No, you can also freeze portions in bags or jars.

Can I halve this recipe?

Yes, just work with half the quantities.

Homemade passata with garlic and herbs of Provence

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1h45min

•

Easy

Making your own passata is the best thing during tomato season. You capture the flavor of ripe tomatoes in a smooth sauce that you can use as a base for countless dishes. In this recipe, we make a large batch (5 kg), ideal for storing. I add garlic for added depth, some herbs of Provence for a subtle touch, and basil to nicely balance the tomato. So, is the tomato harvest in your garden in full bloom? Well, here's how to make passata!

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Ingredients

What do you need?

Quantity: 5L

5 kg ripe tomatoes (Roma, San Marzano or another fleshy variety)
6 cloves of garlic
2 tbsp olive oil
1.5 tsp salt
1 tbsp Provençal herbs
½ bunch of basil

Make it veggie!

This recipe is naturally vegetarian and vegan.

Preparation method

How do you make this?

Preparing tomatoes:Wash the tomatoes and chop them roughly. You don't need to peel or deseed them; that'll happen later. You can even leave the stems on; they're packed with flavor! It'll be removed during the sieve anyway.

Basic baking:Heat the olive oil in a large saucepan. Add the sliced garlic cloves and sauté briefly until fragrant with the herbs of Provence.

Add tomatoes:Add the tomatoes to the pot along with the salt. Bring to a boil and simmer gently for 30 minutes, or until the tomatoes are breaking down. Add the basil leaves for the last 5 minutes.

Passing:Remove the pot from the heat and pass everything through a food mill or fine-mesh sieve. This will produce a smooth passata without any skins or seeds.

Boiling down:Return the strained sauce to the pot and simmer for another 20-30 minutes, allowing the passata to thicken slightly and the flavours to concentrate.

Tasting:Taste and season with salt if necessary.

Save:Pour the hot passata into sterilized jars or bottles. Seal tightly and let cool upside down to ensure a good vacuum seal.