Passata di pomodoro

Make use of a glut of ripe tomatoes from your veggie patch. 



2kg washed very ripe tomatoes, halved, seeds removed

2kg of tomatoes will make from 500ml to 700ml of passata.



In a large pot, cook tomatoes over low heat, stirring often, until softened and mushy.

Strain tomato mixture through a strainer into a clean bowl, disregarding the hard skins and seeds.

Submerge glass jars and lids in cold water in a large pot, bring to boil and boil for 10 minutes to sterile jars. Let cool.

With a funnel, fill sterilised jars, but not to the brim.

Secure lids on the jars. Placed filled jars in a pot of cold water. Boil for 40 minutes. Let jars cool in the water before removing them.

Ensure the metal lid button is depressed once the jars have cooled. This will mean it is vacuum sealed and will last in the cool, dry pantry for up to 12 months. 


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