Step 1

Wash tomatoes and peppers. Remove the ends of the tomatoes that were growing on the vine. Remove the stem and the seeds of the peppers and cut the peppers into chunks.

Step 2

Put the tomatoes and peppers in a pot. Add 1 cup of water. Cover and cook them for about 20 minutes.

Step 3

Drain the liquid out of the tomatoes and peppers.

Step 4

Blend them together or run them through a vegetable mill. Add 1 tablespoon of salt to the passata.

Step 5

Add some basil leaves to a jar and pour the passata over the basil leaves. Pour a few tablespoons of olive oil over the top to cover the passata.

Step 6

Now you can use it fresh, freeze it, or can it.

Step 7

If you want to can it, follow the same instructions but make sure the jars are sterilized. Bring the canner to a boil. Make sure at least 1 inch of water is covering the jars. Process pints for 35 minutes and quarts for 40 minutes.