Tomato passata, a rich and flavorful tomato sauce, has a fascinating history that traces back to ancient times. From its humble beginnings in Southern Italy to becoming a beloved culinary staple worldwide, this versatile sauce has stood the test of time. In this article, we’ll take you on a journey through the history of tomato passata and share a mouthwatering recipe to delight your taste buds.
History of Tomato Passata
The origins of tomato passata can be traced back to pre-Columbian America, where tomatoes were first cultivated by the Aztecs. Although tomatoes were brought to Europe by explorers in the 16th century, it wasn’t until the 18th century that they gained widespread popularity in Southern Italy.
Italian grandmothers in the Campania region are credited with the traditional preparation of tomato passata. The technique involves blanching ripe, juicy tomatoes, removing the skins and seeds, and then cooking the pulp to create a smooth and thick sauce. This process allowed them to preserve the abundance of tomatoes during the harvest season, ensuring a year-round supply of this precious sauce.
The 19th century marked the advent of canning technology, making tomato passata more accessible to people beyond the Mediterranean region. As Italian immigrants spread across the globe, they brought their cherished passata recipes with them, leading to its popularity worldwide.
Recipe: Classic Tomato Passata
Ingredients:
- 5 lbs (2.2 kg) ripe, plum tomatoes (San Marzano or Roma tomatoes are ideal)
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
Instructions:
- Wash the tomatoes thoroughly and cut a shallow “X” on the bottom of each tomato.
- Bring a large pot of water to a boil and carefully lower the tomatoes into the boiling water using a slotted spoon.
- Blanch the tomatoes for 1-2 minutes or until the skin starts to peel off. Remove them and plunge them into a bowl of ice water to stop the cooking process.
- Once cooled, peel the skin off the tomatoes and discard. Cut the tomatoes in half and remove the seeds.
- In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until softened and fragrant.
- Add the prepared tomatoes, basil, sugar (if using), salt, and pepper. Stir well and bring the mixture to a gentle simmer.
- Reduce the heat to low and let the sauce simmer uncovered for about 1 to 1.5 hours, stirring occasionally. The sauce should thicken and intensify in flavor.
- Once the sauce reaches the desired consistency, remove it from the heat and let it cool slightly.
- Using a blender or food processor, puree the sauce until smooth and velvety. For a chunkier texture, pulse the sauce a few times to leave some tomato bits intact.
- Allow the passata to cool completely before transferring it to sterilized glass jars. Store in the refrigerator for up to one week or freeze for long-term storage.
Tomato passata has traveled a long and flavorful journey through history, enriching culinary traditions around the world. From its humble beginnings in Italy to becoming a global favorite, this versatile tomato sauce continues to delight taste buds with its authentic and rich flavors. Try our classic tomato passata recipe to experience the time-honored taste of this culinary treasure in your own kitchen.
Classic Tomato Passata
Ingredients
- 5 lbs 2.2 kg ripe, plum tomatoes (San Marzano or Roma tomatoes are ideal)
- 2 garlic cloves minced
- 1 small onion finely chopped
- 1/4 cup fresh basil leaves chopped
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sugar optional, to balance acidity
- Salt and freshly ground black pepper to taste
Instructions
- Wash the tomatoes thoroughly and cut a shallow "X" on the bottom of each tomato.
- Bring a large pot of water to a boil and carefully lower the tomatoes into the boiling water using a slotted spoon.
- Blanch the tomatoes for 1-2 minutes or until the skin starts to peel off. Remove them and plunge them into a bowl of ice water to stop the cooking process.
- Once cooled, peel the skin off the tomatoes and discard. Cut the tomatoes in half and remove the seeds.
- In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until softened and fragrant.
- Add the prepared tomatoes, basil, sugar (if using), salt, and pepper. Stir well and bring the mixture to a gentle simmer.
- Reduce the heat to low and let the sauce simmer uncovered for about 1 to 1.5 hours, stirring occasionally. The sauce should thicken and intensify in flavor.
- Once the sauce reaches the desired consistency, remove it from the heat and let it cool slightly.
- Using a blender or food processor, puree the sauce until smooth and velvety. For a chunkier texture, pulse the sauce a few times to leave some tomato bits intact.
- Allow the passata to cool completely before transferring it to sterilized glass jars. Store in the refrigerator for up to one week or freeze for long-term storage.
