Pass Tomatoes: Simply Make Pass Tomatoes Yourself

Passed tomatoes are used in every delicious tomato sauce. Have you ever thought of slicing tomatoes yourself? It’s easier than you think – and you don’t need any questionable additives or preservatives.

Passed tomatoes should not be missing in a fruity tomato sauce, but not all products were convincing in the test.
If you pass tomatoes yourself, you save on questionable additives, preservatives and packaging waste – and can better understand where the tomatoes for the passata come from.
A strainer or a strainer make the production easier, but you can also strain tomatoes with a hand blender.
What shouldn’t be missing with Spaghetti Bolognese, Spaghetti Napoli or on the pizza? That’s right, the tomato passata for the delicious sauce. Most of the time, you use tomato passata in a tetra pack or in a tin.

In general, if you buy organic tomatoes, you support cultivation without synthetic pesticides and fertilizers. But be careful when choosing: In the test, organic products in particular were contaminated with mold toxins.

If you want tomato puree without harmful additives or preservatives and from a regional source, simply make your own tomato puree. We show you how to pass tomatoes in just a few steps.

Make your own tomato passata – the ingredients

For about 700 grams of tomato passata you need the following ingredients:

  • 1 kg tomatoes (preferably large, fleshy varieties)
  • 10 grams of salt
  • 1 tsp sugar
  • Some olive oil
  • A food mill (e.g. “Flotte Lotte”)

You can get fresh tomatoes from Germany from the end of June to October. Incidentally, you can also use overripe tomatoes for tomato passata, which are no longer suitable for raw consumption. In the farm shop or at the producer, you can specifically ask for rejects that can no longer be sold. In the later tomato sauce you can’t taste whether the tomatoes were too small, too crooked or too ripe.

Tomatoes happen – that’s how it works

Preparation takes about 50 minutes. Proceed as follows:

  1. Wash the tomatoes, remove the stalks and cut into small pieces.
  2. In a large saucepan, add the olive oil, then the tomato chunks, along with the salt and sugar.
  3. Cook the tomatoes for about 20 minutes until soft, stirring frequently so that the sauce does not stick to the bottom of the pot.
  4. Now strain the hot sauce with the strainer: hang the device in a second pot and use the finest sieve insert.
  5. Put some sauce in the strainer and turn the crank: the strained tomato sauce drips into the pot, the seeds and tomato skin remain in the sieve.
    Repeat the process until all of the tomato sauce is strained.
  6. Briefly boil the tomato passata again and let it thicken for a few minutes.

You don’t have to throw away the tomato seeds and skin, you can use them to make a tomato soup or add them to the Bolognese.

Tip: If you don’t have a food mill, you can also use a good hand blender to pass tomatoes. However, you have to peel and core the tomatoes before cooking. Then cook for another 20 minutes, puree well and then bring to a boil and allow to thicken.

Tomatoes pass – important tips

You can pour the finished tomatoes into sterile (boiled) jars.
Preserve the filled jars: Place the well-sealed jars in a pot of water. The water should surround the glasses to the rim. Boil the jars for 40 minutes.
The homemade tomato passata can be preserved for around a year and are great for cooking a fruity tomato sauce in winter. If you want to preserve the tomatoes without straining them first, you can also boil them down.
If it has to go faster, a tomato sauce in a glass can be an alternative – however, not all tomato sauces did well in the test.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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