Passata: why everyone keeps it in their kitchen (and how to make it at home)

Passata has been everywhere in recent years. In recipes, on supermarket shelves, in quick weekday meals and in “nonna-style” sauces. And not without reason.

It’s a smooth tomato base that’s ready to use. No chunks. No seeds. No surprises. Open, pour, cook. And if you’ve got the time and the inclination, you can very easily make it at home. And yes — you can taste the difference.

What exactly is passata?

Passata is cooked, strained tomatoes. It’s not chopped tomatoes. It’s not tomato purée. It’s not a sauce. It’s a base.

Neutral, clean and flexible. You use it for pasta, pizza, soups, stews or as a starting point for sauces. On its own, passata isn’t “wow”. But it’s the perfect foundation for wow to happen.

Why is it so popular?

• because it’s smooth
• because it’s consistent
• because it’s free of skins and seeds
• because it’s quick to use

And because it saves you time, not flavour. In everyday cooking, that means one less thing to think about — which is a big plus these days.

Homemade passata – is it worth it?

If you’ve got good tomatoes — absolutely. Homemade passata has a cleaner flavour, is often less acidic, contains no additives, and you know exactly what’s in it.

It’s not something you’ll make every week. But it’s perfect when you’ve got a surplus of tomatoes or manage to get really good ones.

BASE HOMEMADE

Yield: approx. 1–1.2 L • Time: 35–45 min • Very easy

This is passata without overthinking it: cook, blend, strain. If you want it thicker, let it simmer uncovered for a few extra minutes. If the tomatoes are more acidic, balance it later in the sauce (olive oil, slow cooking, a bit of carrot) — not with sugar.

INGREDIENTS (FOR ABOUT 1–1.2 L)

• 2 kg ripe tomatoes
• 1 teaspoon salt
• optional: 1 basil leaf or 1 bay leaf

METHOD

1. Prepare the tomatoes. Wash the tomatoes and cut them into large chunks. No peeling, no removing seeds.
2. Cook the base. Put the tomatoes in a large pot, add salt and the herb if using. Cook over medium heat for 20–30 minutes until soft and juicy, stirring occasionally.
3. Blend. Remove the herb and blend everything until smooth using a stick blender.
4. Strain. Pass the mixture through a fine sieve or food mill. Skins and seeds stay behind; only smooth passata goes through.
5. Thicken if needed. For a thicker passata, simmer gently for another 5–10 minutes uncovered. Taste and adjust salt if needed.

Tip: The best passata comes from properly ripe tomatoes. If they’re watery, reduce the passata uncovered at the end instead of adding any thickeners.

How to store it

• Fridge: 4–5 days (in a clean jar or bottle).
• Freezer: several months (best in smaller portions).
• Sterilised jars: for longer storage if you go all in.

The most practical option: freeze it in portions. That way you always have exactly as much as you need.

How to use it

Passata is a base, not a finished product. Add garlic, olive oil, herbs, vegetables or meat and tailor it to the dish you’re cooking. That’s what makes it so useful.

Passata isn’t a food trend. It’s a practical solution. Shop-bought is great for everyday cooking, homemade is that small upgrade when you want more control and more flavour.

It’s not complicated. It’s not demanding. But it is a solid base — and a good base is always half the job done in cooking.