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2 litres
Medium
By Giovanni Pilu and Roberta Muir
Published 2012
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