Marinara Passata
Passata is an uncooked tomato purée strained of seeds and skins. The process traditionally involves using a food mill, but we’ve simplified things with a blender instead. Have passata on hand for all kinds of pasta and pizza sauces, soups, or stews. Make a big batch and freeze it for later so you can enjoy the flavour of summer tomatoes year-round.
Ingredients
- 4.4 lbs (2 kg) plum tomatoes
- 2 tbsp Marinara Sauce Mix or Italian Seasoning
Preparation
- Remove the core from the top of the tomatoes.
- Working in batches, add tomatoes to a large pot of boiling water. Cook until the skin starts to wrinkle and split, 45–60 sec. Place them in an ice water bath. Continue with the rest of the tomatoes.
- Peel tomatoes using your hands or a paring knife. Squish out the seeds.
- Add tomatoes to a blender with sauce mix. Purée until smooth.
- Use in your favourite pasta or pizza sauce recipes. If not using within a few days, freeze.
Epicure Products Used
Nutritional Information
Per serving(½ cup): Calories 30, Fat 0.4 g (Saturated 0 g, 0 0 g), Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 7 g (Fiber 2 g, Sugars 4 g), Protein 2 g.
Tips
Use the freshest tomatoes you can get your hands on! If you have a choice, tomatoes with less juice and fewer seeds are best, like plum (aka Roma) tomatoes.
Not a fan of food waste? Save the seeds for your next batch of salsa, soup, stew, or Spanish Rice.