Passata di pomodoro fatta in casa
flavio_campaniolo
Preparation time
35 minutiDifficulty
MediaCooking time
45 minutiServings
5Il pomodoro San Marzano è considerato uno dei migliori per fare la passata grazie alla sua polpa densa, pochi semi e basso contenuto di acqua. Questo pomodoro è originario della zona di Agro Sarnese-Nocerino, in Campania, ed è protetto dalla Denominazione di Origine Protetta (DOP), il che ne garantisce l'autenticità e la qualità.
Ingredients
- San Marzano Tomato5 Kg
- Extra virgin olive oilto taste
- Fine saltto taste
- Basilto taste
Procedure
0. Wash the tomatoes thoroughly under running water. Cut the tomatoes in half or quarters, removing any green or damaged parts.
1. Place the tomatoes in a large pot and cook over medium-low heat. Stir occasionally and cook for about 30-40 minutes, until the tomatoes are soft and have released their juices.
2. Pass the cooked tomatoes through a food mill or fine sieve to remove the skins and seeds. This will give you a smooth, homogeneous purée.
3. Pour the puree into a clean saucepan. Bring the puree to a boil over low heat. Add salt to taste and, if desired, a few fresh basil leaves for flavor.
4. Cook for another 15-20 minutes, stirring occasionally, until the passata reaches the desired consistency. For a thicker passata, cook for a few more minutes.
5. Wash the glass jars and lids thoroughly with hot, soapy water, rinsing them thoroughly. Place the jars in a large pot and fill it with water until the jars are completely covered.
6. Bring the water to a boil and let the jars simmer for at least 10 minutes. Add the lids to the boiling water for the last 5 minutes. Use tongs or a clean dishtowel to remove the jars from the boiling water and let them dry on a clean dishtowel.
7. Pour the still-hot passata into sterilized jars, leaving about 1 cm of space from the rim. Drizzle a little extra virgin olive oil over the top (optional, it helps preserve the sauce). Close the jars with lids and immediately invert them to create a vacuum. Let the jars cool upside down.
8. Once the jars have cooled, check that the vacuum has formed properly (the lid should not click when pressed in the center). Store the jars in a cool, dark place. The passata will keep for several months if the vacuum has been created correctly.
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Creation date Sep 01, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.