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Homemade Tomato Passata

Preparing time: 60 min
Cook Time: 75 min  Pasteurising process: 30 min
Tools, Containers and Ingredients
6 x 680 ml glass bottles with lids or glass jars with lids
a large pot
Scalded Bottles
Sterilise the bottles or jars. Fill the pot with cold water, immerse the bottles (jars) and lids in the water and bring the water to boil. After 15 minutes remove them from the pot, place on the kitchen towel and let them cool. Save the water for later for the pasteurising process.
6 kg red ripe tomatoes low in water content
Polish Tomatoes Polly Eats LondonA cross-cut
Cut the stem off the tomatoes and cross-cut at the bottom of each (do not cut them all the way through) which helps to peel the tomatoes off.

a large pot 

Peel off the tomatosPeeled off tomatoes

Fill the pot with the water and bring to a boil. Don't let the water to cool and keep the same level of the heat. Place the tomatoes in the boiling water in batches and then cool down a bit. Remove the skin from all tomatoes.
Coring the tomatoesCut the tomatoes
Core the tomatoes with a sharp knife and cut them roughly.
a large pot with a thick bottom
a blender
Cook the tomatoes about 45 minutesBlending the tomatoes
Place the cut tomatoes in the pot with the thick bottom, cover with the lid and bring them to a boil. It can take approximately 35 minutes. The tomatoes will release their liquid. Reduce the heat and keep a simmer of small bubbles about 45 minutes stirring from time to time until they are soft. Blend them a bit to get the smaller pieces which are easier to press through the sieve.
a large bowl
a fine-mesh sieve
a ladle
Place the puree in the sieveWork the puree through the sieve
Using the ladle, place the tomatoes in the fine-mesh sieve and work them through with a wooden spoon or a pestle until you are left with the seeds on it and beautiful tomato puree in the bowl. 
20 g sea salt 
Passata before the last boilSea salt 20 g
Return passata to the pot, pour the salt, stir, heat and boil. 
Pour the passata into the scalded bottles
Pour the hot passata into the scalded bottles. Fill them leaving about 2,5 cm head-space at the top of each bottle. Set the lids on the bottles but not tighten.
a large pot used for sterilising the bottles
a kitchen towel
Pasteurise the passata for about 30 minutes

Place the kitchen towel in the pot filled with the water then place the bottles with hot passata. The water must cover the bottles at least up to 1/3 of their height. Boil for 30 minutes. Remove bottles, tighten the lids and let them cool. Store them up to a year.

The recipe makes 5-6 x 680 ml bottles of passata
Tomato Passata Polly Eats LondonTomato Passata Polly Eats LondonTomato Passata Bottled Polly Eats London

 Tomato Passata Polly Eats LondonTomato Passata Polly Eats LondonPolish Tomatoes Polly Eats London

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