Tomato passata

Have fresh tomato sauce well after the sweetest summer tomatoes have gone.

Tomato passata Credit: Petrina Tinslay

• prep

  30 minutes

• cook

  2 hours

• difficulty

  Easy

Ingredients

• 5 kg very ripe tomatoes, quartered
• 10 garlic cloves, crushed
• 2 tsp salt
• ½ bunch thyme sprigs
• 4 rosemary sprigs
• 2 bay leaves

Makes 3 litres

Sterilising time 30 minutes

Instructions

Place the tomato in a large saucepan or stockpot with the garlic and 2 teaspoons of salt.

Using kitchen string, tie herbs and bay leaves into a bundle, then add to the pan.

Simmer over medium-high heat, stirring occasionally, for 30 minutes or until the tomatoes break down and become pulpy. Cool slightly.

Remove from the heat and discard the herb bundle. Pass the tomato mixture through a food mill (mouli) and return to a clean saucepan. (You can whiz the mixture in a food processor, then strain to remove the seeds and skin, but the passata will turn orange in colour – it will still taste great.) 

Preheat the oven to 120ºC. Place six 500 g preserving jars and lids on a baking tray, then place in the oven for 30 minutes to sterilise. Meanwhile, return the saucepan of passata to medium heat and simmer for 30 minutes or until thickened.

Ladle the hot passata into the hot jars, filling to the top, and seal with the lids. 

To preserve the passsata, wrap the jars in newspaper and pack, standing up, into a large saucepan or stockpot. Fill the pan with water, making sure the jars are submerged, and place over medium heat. Bring to the boil and cook for 1 hour to vacuum seal the jars, topping up with boiling water to ensure the jars are always submerged. Allow jars to cool completely in the water. 

Once you’ve done this you can store the passata in a cool, dark place for up to 1 year.

the food dept. fact
• Opened jars of passata will keep in the fridge for up to 1 week.

Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.