tomato passata

Tomato passata recipe is one of the most useful basic recipe in Italian cuisine; you can use it to make pizza, or just add it in many pasta sauces, such as sugo all’amatriciana or spaghetti with tomato sauce or fresh egg noodles with bolognese sauce (Ragù alla Bolognese). In order to make a delicious tomato passata recipe it would be better using  “San Marzano” tomatoes. If you can’t find them, you can use other type of tomatoes, such as cherry tomatoes, pizzutello, datterino or cluster tomatoes, as long as they are ripe red. If tomatoes are not ripe enough, let them ripen in the sun a couple of afternoons.

Tomato Passata Recipe | How to Make Italian Tomato passata

Kg (4lbs 4 ounces) very ripe red tomatoes

Check the tomatoes one by one, removing rotten, stained or bruised ones. Then wash them very well under running water. Finally put them in a bowl and start cutting them in half.

With a knife, remove the seeds and all the internal part of the tomato, like to make small tomato boats. Now place the tomatoes in a rather large pot.

Let them cook over low heat, covering the pan with a lid and stirring them from time to time, until they are smashed. Now take your tomato strainer machine and, with a ladle, begin to place the cooked tomatoes in the special slot.

If the passata should still be too liquid, pour it with a small strainer, until you get the consistency you want.

A twist on a classic, and just as good as ever.

Colin Fassnidge's lamb bolognese

lamb mince

onions, diced

baby fennel, diced

carrots, diced

celery sticks, diced

garlic cloves, finely chopped

¼ bunch each thyme, rosemary, sage, leaves picked and chopped

milliliters white wine

500 milliliters sugo (or tomato passata)

chicken stock

tagliatelle

sage leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

These mussels are bathed in a sauce that is super garlicky, slightly spicy and perfect for sopping up with lots of bread. Delicioso.

Mussels in Spicy Garlic Tomato Sauce

mussels

olive oil

butter

garlic (more if the cloves

chili flakes (to taste,

white wine (or chicken broth)

tomato passata (sauce or purée, about 2 cups (500 mL))

heavy cream

sea salt and pepper (to taste)

parsley

crusty bread

Scrub and wash the mussels well in cold water with a rough sponge. Using a paper towel or cloth, remove the beard from the mussels. The beard is the stringy piece of mussel that pokes out of the side of the shell. It can be stubborn to pull out so I find that using a paper towel helps grip it. 

Check for dead mussels by handling each one to make sure the shell is tightly closed. If the mussel shell is not tightly closed, tap it, squeeze it closed and watch if the mussel closes the shell. If the mussel is still alive, it will sometimes close the shell really quickly and sometimes it takes a few seconds. Set it aside and check in a minute or so if the mussel has closed. All closed mussels can be cooked. Discard any dead mussels that will not close their shells. Don’t be tempted to cook them. I’ve never accidentally cooked a dead mussel but I’ve heard the horror stories of the lingering smell.

Roughly chop the garlic, till it’s about the size of peas.

Place a large skillet over medium heat.

Once warm, add the olive oil and the butter to the skillet.

Once the butter has melted, turn heat down to low, add the chopped garlic and sauté for 10 minutes.

Add in the chili flakes and the wine. Stir to combine.

Turn the heat up to medium and let bubble until the wine is half reduced, about 5-8 minutes.

Add the tomato passata and bring to a bubble. 

Once bubbling, turn the heat down to low and cook 10 minutes.

Season with sea salt and pepper to taste.

Add the mussels to the skillet and toss to coat. Turn heat up to medium, cover and cook until the mussels have all opened, about 6-8 minutes. Discard any mussels that don’t open.

Remove the skillet from the heat and add the heavy cream, tossing to combine.

Roughly chop the parsley and sprinkle over the mussels.

Eat with lots of crusty bread to soak up that sauce.

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Tomato Passata Recipe | How to Make...

Colin Fassnidge's lamb bolognese

Mussels in Spicy Garlic Tomato Sauc...

Top 3 tomato passata recipes from across the web

The most viewed tomato passata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato Passata Recipe | How to Make...

Colin Fassnidge's lamb bolognese

Mussels in Spicy Garlic Tomato Sauc...

The most viewed tomato passata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine