Yes, canned tomatoes, be they peeled, crushed, or diced are sometimes a godsend! And store-bought passata pureéd until silky smooth needing only to be poured into Bolognese sauce or garlic-infused oil for pasta is every cook’s dream. But you can’t beat a good batch of homemade passata and some recipes are better with it than the store-bought version.
Homemade Passata: How to Make It.
Use ripe but not overly ripe tomatoes. Wash the tomatoes. Bring water in a large pot (enough to fit all the tomatoes without heaping them over each other) to a boil.
Using a sharp knife, make a cross on the pointed end of the tomato. Put them in boiling water for 4-5 minutes or until the skin starts to peel off.
Take the tomatoes out and onto a chopping board. Peel off the skin and cut off the bottom end of the tomato.
Put the tomatoes in a blender and pureé until smooth. Then place a sieve over a large bowl and pour the tomato pureé over the sieve to separate the seeds which you should discard.
And the passata is ready for use.
Remember:
Storage and leftovers: Once you make the passata, store any leftovers in a sterilized airtight container in the fridge and I highly recommend that you use it as soon as you can.
How to know when passata has gone bad? Well, when you open the container you will be met with an acidic scent. It may look slightly risen (as if separating in some cases) and bubbly meaning your homemade passata has gone through the sad phase of fermentation and is passed redemption.
Care to share what recipes you used for your homemade passata and how it was? If you liked it, please share it.
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