Preparation info
  • Makes about

    2 litres

    • Difficulty


Appears in
A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

  • About

This fresh tomato sauce is the base for so many dishes. The name passata refers to the fact that the tomatoes are ‘passed’ through a sieve to make a smooth sauce. When tomatoes are at their peak towards the end of summer, families spend weekends making passata and bottling it, so they will have a taste of summer through the colder months when tomatoes either aren’t available or aren’t at their best. I usually use roma (plum) tomatoes to make passata, as I find they have the most juice and f