Make passata at home (Passata)

Method

1. Wash the tomatoes and cut them into quarters. Remove the cores and any bad spots.
2. Put them in a large pot without water and cook for 10–15 minutes over medium heat until they collapse. They cook in their own juice.
3. Let them drain for 30 minutes in a fine sieve. The most common mistake is a watery passata, and this step prevents it.
4. Pass them through a food mill with the medium disc. Skins and seeds stay behind, the velvety pulp goes through. Without the tool: press the tomatoes in batches through a coarse sieve, or blend them roughly and then sieve — but the blender also crushes the seeds and whips in air.
5. Pour the hot passata into sterilised bottles and seal them immediately. For proper long-term storage, process the bottles in a water bath for 35 minutes.