Bottling Tomatoes: Making Sauce and Passata Last the Italian Way
In late summer, when tomatoes are at their most fragrant, Italians traditionally bottle them. It’s how we keep sun-ripened flavour on hand all year round. Here’s how to make your own tomato sauce and passata safely last.
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What you’ll need
- ripe, aromatic tomatoes (e.g. San Marzano)
- sterilised jars with lids
- fresh basil, salt
- a large pot for water-bath processing
Step by step
- Sterilise the jars: Boil jars and lids for 10 minutes, then let them air-dry on a clean cloth.
- Prep the tomatoes: Blanch briefly, peel, then pass through a mill or cook down into sauce.
- Fill: Ladle the hot passata into each jar, leaving about 1 cm headspace, add a basil leaf, and seal tightly.
- Process: Stand the jars in a pot, cover with water, and simmer for 30–40 minutes. Let them cool in the water.
Hygiene is everything
Make sure jars are spotless and listen for the satisfying “pop” as they seal—that tells you the vacuum has formed. Stored cool and dark, properly bottled passata will keep for months. Once opened, refrigerate and use within a few days.
No time to bottle?
Home-bottling is beautiful, but it takes time. If you want the flavour without the effort, reach for artisan preserves from Cilento: our Sugo Cilentano is slow-cooked in extra-virgin olive oil with no preservatives at all. And sun-dried tomatoes sott’olio are a pantry hero for quick, vibrant dishes.