Simple Tomato Passata

If bottling for long-term storage, add 1 tbsp of bottled lemon juice per 500ml jar before sealing - modern tomato varieties are bred to be less acidic, and added acid ensures the passata is safely preserved by water-bath canning.

01Ingredients

2000g ripe tomatoes, halved
2 tbsp olive oil
4 garlic cloves, whole and unpeeled
1 tsp salt
A small handful fresh basil leaves (optional)

02Method

Preheat oven to 180C. Halve tomatoes and place cut-side up on a baking tray with the garlic cloves.
Drizzle with olive oil and sprinkle with salt. Roast for 45 minutes until the tomatoes are soft and starting to collapse.
Squeeze the roasted garlic out of its skins into a bowl with the roasted tomatoes.
Pass the mixture through a food mill or sieve to remove skins and seeds, or blend and strain through a fine sieve.
Stir through fresh basil if using. Use immediately, or bottle while hot for longer storage.

03Notes & substitutions

Use a mix of tomato varieties if that's what you have - a blend gives a rounder flavour than one variety alone.
No food mill? Blend the roasted mixture, then push it through a fine sieve with the back of a spoon to remove skin and seeds.
Add a whole dried chilli to the tray before roasting for a mild, heat.
Vegetarian and vegan as written.

04Common mistakes

Skipping the roast — roasting concentrates the tomatoes and adds depth that raw or boiled tomatoes don't have; don't skip the oven step.
Not straining thoroughly — rushing the sieving step leaves skin and seed fragments behind, giving a grainy rather than silky texture.
Under-salting — passata is a base, and needs enough salt on its own to taste right before it's added to anything else.

05Storage & leftovers

Fridge

Airtight container, up to 5 days.

Freezer

Freezes well for up to 6 months.

Bottling

See our Canning & Bottling guide for the full, water-bath process for shelf-stable storage.

More About This Recipe

06Ingredient notes

Tomatoes. A mix of ripe, in-season tomatoes gives the best flavour - very underripe tomatoes make a thin, acidic passata no amount of seasoning fully fixes.

Garlic. Roasted whole and unpeeled alongside the tomatoes, it turns soft and sweet - squeezing it out afterwards is worth the extra step over adding raw garlic.

Acidity. Modern tomato varieties are bred to be less acidic than older heirloom types - this matters for safe bottling specifically, not for eating the passata fresh or frozen.

07Troubleshooting

Passata is watery. Usually means very juicy or underripe tomatoes - simmer the strained passata in a pot for 10-15 minutes to reduce before using or bottling.
Passata tastes bitter. Often from tomato skins or seeds not being fully strained out - pass it through the sieve a second time.
Passata tastes flat. Needs more salt than expected - taste it on its own, not just in a finished dish, since passata is a base and needs to taste well-seasoned by itself.
Not sure if bottled jars sealed properly. A properly sealed lid will not flex when pressed in the centre - if it does, refrigerate and use within a few days rather than storing at room temperature.

Frequently Asked Questions

Can I bottle this for long-term storage?

Yes - pour hot passata into sterilised jars, add 1 tbsp of bottled lemon juice per 500ml jar for safe acidity, seal, and process in a water bath. See our Canning & Bottling guide for the full, process.

Do I need to peel the tomatoes first?

No - roasting loosens the skins, and passing the mixture through a food mill or sieve removes both skins and seeds automatically, without any separate peeling step.

Can I freeze passata instead of bottling?

Yes - it freezes well for up to 6 months, and is a simpler option than bottling if you don't need shelf-stable storage.

Why pass it through a sieve instead of just blending?

Blending alone leaves tiny fragments of skin and seed in the sauce. Passing it through a food mill or fine sieve afterwards is what gives passata its smooth, silky texture.