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Sunlight in a Bottle: Passata (Tomato Puree)

Maria puts some fresh basil in with the tomatoes as do many Italian cooks. After going through the food mill, there are no flecks of basil to be found. Adding basil, however, is completely optional. Maria makes large quantities of passata and uses and electric food mill. For smaller quantities, up to several gallons, a hand-crank food mill works well. The passata will keep in the refrigerator for three days. It freezes well. If you choose to can it, you can find a link to recommended directions for canning in the Recipe Notes section, below.
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Ingredients Method Notes

Ingredients
  

  • vine-ripe tomatoes preferably plum or meaty heirloom tomatoes
  • salt
  • fresh basil leaves optional

Method
 

  1. Cut the tomatoes in half lengthwise. Remove the core and any hard, white pith. If you are using heirloom tomatoes rather than plum tomatoes, you may need to quarter them depending on size.
  2. Put the tomatoes in a heavy-bottomed pot.
  3. Heat gently until tomatoes release some liquid.
  4. After there is liquid in the bottom of the pot, increase the heat to bring the tomatoes to a boil.
  5. Add one basil leaf for each pound of tomatoes, if desired.
  6. Continue to boil, uncovered, until the pulp is soft enough to go through a food mill, approximately 1 hour.
  7. Put the tomatoes through a food mill, discarding seeds and skin.
  8. Add ½ teaspoon of salt per quart of pureed tomatoes.
  9. Return the tomato puree to the pot and continue to boil until thick and saucy.

Notes

You can find recommended directions for canning tomato puree here.
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