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Authentic Italian Tomato Passata

Whether in sauce, on a pizza or any other Italian dish, passata can serve as a good base or the perfect finishing touch. Here's a few of our tips on how to use passata including making a pasta sauce.
Sieved passata is simply can be used as a base ingredient for any pasta sauce. It's perfect for soups, stews and casseroles. Alternatively spread onto a pizza base and finish with toppings of your choice.  
Total Time 3 hrs
Course Main Course
Cuisine Italian
Servings 6


  • Heavy based pot or slow cooker


  • 40 ml Good quality extra virgin olive oil
  • Pinch of red chilli flakes Optional
  • 8 Crushed garlic cloves
  • ¾ cup Chopped onions
  • 1 tsp Fresh chopped oregano, divided, or  ½ teaspoon dried
  • 1 tsp Fresh chopped mint, divided
  • 1 tsp Sugar
  • 1 tsp Salt
  • ¼ tsp Grounded black pepper
  • 1 kg Over-ripened tomatoes
  • ¼ cup Pamigiano or Reggiano cheese fresh grounded


  • In a large heavy bottomed pot with a lid, before turning the stove top on, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), 
  • Turn on the stove and very slowly bring up the ingredients to temperature.  When the onion and garlic begin to brown (5-min), stir in the sugar and chilli flakes, continue to stir until sugar dissolved (1-min)
  • Add the tomatoes, turn heat to medium high and stir until they start to boil. Reduce heat to the lowest heat possible, simmer, partially covered for 2 hours. Ensure you check on the sauce regularly and stir
  • After 2-hours, remove from heat, add reserved herbs, Parmigiano-Reggiano, add the butter to round out the flavours. 
  • Depending on your dish, you can sieve and store your passata or use as is over your pasta.


Red chilli flakes give a depth of flavour with little to no heat once cooked for a long period of time