What Are Passed Tomatoes?

Do you love to refine your dishes with a fruity tomato taste? With tomato passata, you always have the perfect base at home. Here you can find out everything about how to make them, how to use them and how you can easily make them yourself.

Sieved tomatoes

Passed tomatoes are tomatoes cooked to a pulp without the skin or seeds. Only fruit juice and crushed pulp are reused. You can use homogeneous tomato puree in dishes where the fruity and intensively aromatic tomato taste is desired without pieces. Typical usage examples are:

• Tomato sauces with pasta or on pizza
• Meat stews such as for Ossobuco
• Casserole or stir-fries such as moussaka or shakshuka
• tomato soups
• chutneys

Buy tomato passata

The tomatoes, most of which have already been processed in the growing countries, are filled in jars, cans, or tetra packs. Passed tomatoes as an all-rounder in the kitchen are among the products that you can buy very well packaged. They usually only contain tomatoes and a little salt and no other ingredients. With organic goods, you can be sure that there are no pesticide residues.

Cooking tip: To reduce the acidity of tomato passata, add a little sugar or a pinch of baking soda to neutralize it.

Perfect Fruits

Large, ripe, and therefore very aromatic fruits are mainly used for tomato passata. The typical varieties therefore mainly include beefsteak tomatoes as well as plum tomatoes or plum tomatoes.

Good to know:

Only imprints with “Guaranteed/ 100% tomatoes from Italy” guarantee that the fruit comes from the Mediterranean country. Products labeled “Made/Produced in Italy” often use tomatoes from China and are only bottled in Italy.

Very easy to do yourself

You can easily make tomato passata yourself. Above all, if you have a food mill – also called “Fleet Lotte” – you don’t even have to peel and core it beforehand. If you only have a hand blender, you have to make the effort beforehand. Alternatively, you can press the cooked tomato mass through a sieve afterward. That’s how it works:

1. Cut large and fleshy tomatoes into cubes
2. Add 1 teaspoon of salt and sugar to 1 kg of tomatoes
3. Boil the tomatoes until soft, about 20 minutes
4. stir from time to time
5. Pass the soft tomatoes in portions through a sieve using the food processor
6. Alternatively puree everything with the hand blender and then press the mixture through a sieve
7. In the end, bring the strained tomatoes back to the boil in the saucepan and let them thicken briefly

Tip: You can peel tomatoes very easily if you cut them with a cross and briefly pour hot water over them.

If you prefer to have chunks in your tomato puree and have it pre-seasoned, you can also use pizza tomatoes. You can also do this yourself.

Create supply

Passed tomatoes can be preserved for later use in the winter. Since they belong to the fruit vegetable and have sufficient acidity, you can boil them down or even simply fill them hot:

• Sterilize milk bottles or jars in the oven or saucepan
• Cook the tomatoes well for at least 4-5 minutes
• Pour the boiling hot mass into the clean jars and screw them together
• Passed tomatoes can be kept for a whole year

Alternatively, you can also boil down the tomato passata:

• Sterilize milk bottles or jars in the oven or saucepan
• Pour the warm or cold mass into sterilized bottles/jars and seal
• cook them in a saucepan or in the oven for 30-40 minutes