Tomato passata, or passata di pomodoro in Italian, is a quintessential ingredient in Italian cuisine. Whether you've knowingly used it or not, it's likely that you've tasted its rich, tangy flavor in countless dishes. But did you know that passata has a fascinating history rooted in Italian culture?
Passata is more than just a kitchen essential; it's a symbol of Italian ingenuity and resourcefulness. Traditionally, families in Italy would make passata by hand every summer, using ripe, juicy tomatoes at the peak of their season. The process involves blanching the tomatoes, peeling off the skins, and then pureeing them into a smooth sauce.
Today, many Italian families still make passata at home, passing down the tradition from generation to generation. However, if you don't have the time or resources to make your own, you can still enjoy the delicious taste of homemade passata by purchasing it from a trusted source.
To make the most of this versatile ingredient, try using passata in classic Italian recipes like pasta sauces, pizza toppings, and soups. And the best part? When you use passata, you're not just adding flavor to your dishes; you're also honoring a beloved Italian tradition.
Here's a recipe for making passata from scratch:
Ingredients:
10-12 ripe tomatoes
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
Begin by washing the tomatoes and removing any stems or blemishes. Cut each tomato into quarters and remove the seeds.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until soft and translucent.
Add the quartered tomatoes to the pot and stir to combine. Bring the mixture to a simmer and cook for 30-40 minutes, stirring occasionally.
Use an immersion blender to puree the tomato mixture until smooth.
Place a fine mesh strainer over a large bowl and pour the pureed mixture into the strainer. Use a wooden spoon to press the mixture through the strainer, leaving behind any seeds or skins.
Taste the passata and season with salt and pepper as needed.
Store the passata in airtight jars or containers in the refrigerator for up to one week, or freeze for longer storage.
Making your own passata at home is a great way to ensure you have high-quality, preservative-free tomato sauce for all your Italian cooking needs. Give this recipe a try and experience the authentic taste of Italian cuisine right in your own home.