Making tomato sauce from scratch (i.e. Passata, or stained tomatoes), is an Italian tradition and yields fantastic results! The method I show in this episode is our authentic method used in Abbruzzo Italy for generations, and then brought here to North America. We hope to keep this tradition alive for years to come enjoy :)

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0:00 Introduction
0:37 Prepping the tomatoes
7:48 Setting up the machine
10:42 Making the passata
14:47 Jarring the passata


Traditional, Authentic, Italian Homemade tomato sauce – passata from scratch

Equipment required:
• Tomato processing machine (handcrank model is fine)
• Canning Jars with lids and rings
• Pots for cooking, strainers, and bowls
• Jar filler funnel
• Ladle

Ingredients:
• Raw tomatoes
• Salt (1/2 TSP per jar)
• Fresh Basil

Process:
• Wash and dry all tomatoes
• Cut tomatoes into quarters, removing the stem and any green parts
• Put cut tomatoes in a pot, and cook on medium heat, stirring regularly, so as to not burn them
• Water will begin to naturally occur in the pot, but just continue cooking tomatoes until such point that they are all soft and hot – this way, they will be able to be processed easier
• Remove tomatoes from the pot and strain out the water (capture the strained water in a bowl and you can let it cool and freeze it, or you can also jar it as well, for future use)
• Process the stained tomatoes through the tomato machine. Once completed, take the processed skins which came out of the machine, and feed them through again (you can actually feed them through twice in order to ensure you got all the pulp off the skins)
• Take your sauce (i.e. passata) and put it in a pot, bring to a boil, and let boil on low for a minimum of 15 minutes.
• Place jar filler/funnel in jar and using a ladle, begin to remove the hot boiling sauce (passata) and fill jar half full – add ½ tsp salt and 1 basil leaf, then continue to fill jar to fill line on the jar filler/funnel (or just fill to about ¾ inch from the top of the jar, usually, this will be to the bottom of the jar neck)
• Immediately put the lid on jar and then with the ring, seal till just snug
• Cover jar with a towel and let stand – jars will seal within 12 – 24 hours, latest. (You will have some jars start to seal within an hour or so, but give them at least 12 hours to be certain they all seal.
• You can now store your jarred passata, and suggest using it within a year or 2.
• Enjoy




My Kitchen Gear
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