Passat from tomato pulp for the winter
Follow the list of ingredients for making tomato pulp passata for the winter. Wash and dry the tomatoes.
Cut the tomatoes into halves or quarters and place on a baking sheet.
Place onion slices on top of the tomatoes. Drizzle with olive oil, add salt and sugar.
Mix all ingredients together and place in a preheated oven at 180 degrees with convection for 45 minutes.
Open the oven door occasionally to release the steam generated during baking. Cool the tomatoes slightly before chopping.
Place the baked tomatoes in a blender or puree with an immersion blender.
Puree the tomato mixture.
Strain the tomato mixture through a sieve to remove any remaining skin.
The Passata is ready to be poured into jars.
To sterilize passata for winter storage, place a napkin on the bottom of the pan.
Place the passata into pre-sterilized jars and close with sterilized lids.
Place the jars in a saucepan, fill with water up to the shoulders, and sterilize for 30 minutes after the water boils.
After sterilization, turn the jars upside down to check for leaks. Cover with a blanket until completely cool. Your tomato pulp passata is ready for winter storage. This passata keeps well at room temperature at home.
This tomato passata can be used to make any dish this winter, including pasta or pizza sauce. You can then add various herbs, such as basil, thyme, rosemary, paprika, garlic—whatever you like.
