Joanne’s Tomato Passata


When it comes to Passata, we believe the simpler the better. This is our family’s recipe…


Sauce tomatoes (Roma)

Fresh basil



1 mouli

Sterilised bottles/jars with lids

1 large saucepan

1 funnel


  • To prepare the tomatoes, use a small knife to remove the core and any blemishes and squeeze out any excess juice.
  • Blanch the prepared tomatoes in hot water until they soften.
  • Drain the tomatoes and then pass them (which is where the name passata comes from) through the mouli that will separate the pulp from the skin. Depending on how thick you like your sauce, you may pass the pulp though the machine a second time to extract more water.
  • Add salt to taste.*
  • Place 5 basil leaves in the bottom of each of your sterilised bottles, then fill them with the passata. Top with another 5 basil leaves.
  • Seal jars and boil them to seal them. This will take about 1 hour.
  • Once cooled, store the bottles in a cool, dark place. They will last a year or more sealed, but once open they need to be refrigerated within a few days.

* If you are not planning to preserve your passata you can just put it in a container in the fridge at this stage and use it over the following few days.