Homemade Tomato Sauce

How to Make Homemade Tomato Sauce

Homemade tomato sauce is the essential ingredient in every Italian household – it’s like liquid gold. This year I was invited to Sicilian tomato master Filippo’s. To make his yearly batch using his very own home-grown Roma tomatoes.

This practice is about more than cooking. It is an annual tradition where the whole family gathers together to create one of the simplest but most important ingredients. That will feature heavily on the plate all year round. The custom is dying out in a lot of ways with the older generation but I’m here to teach you how it’s done so you can keep it going!

Gather your family and make a batch large or small – I promise once you taste the difference you’ll be making your own batch every year too!

Watch How to Make HOMEMADE TOMATO SAUCE video recipe:

How To Make HOMEMADE TOMATO SAUCE Like an Italian Nonno

how to make homemade tomato sauce like an italian

Filippo’s Top Tips To Make Homemade Tomato Sauce

Let the water strain

Letting the water strain out of the tomatoes when they are a watery variety, means only the juiciest part remains for the homemade tomato sauce!

DON’T waste a drop!

Pour the tomato sauce into each bottle over the top of the large tub of sauce OR using a bowl underneath so that you catch any excess that falls out.

Seal it nice and tight!

Make sure to seal the bottle tops and  they are closed nice and tight! This makes your passata stays fresh for more than a year!

homemade tomato sauce

Homemade Tomato Sauce

Vincenzo's Plate
5 from 1 vote
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Course Sauce
Cuisine Italian
Servings 30

Equipment

  • Sharp knife
  • Large containers with slits
  • Voile fabric sheet/s
  • Deep buckets
  • large pot to boil tomatoes
  • Large drum pot XL. to boil bottles
  • Glass bottles Sterilized
  • Lids to seal bottles
  • Hand funnel
  • Tomato milling machine Large hand mill
  • Ladle

Ingredients
  

  • Ripened Roma tomatoes
  • Extra virgin olive oil EVOO
  • Fine salt
  • Fresh basil leaves

Instructions
 

  • Homemade tomato sauce must be made with the perfect batch of tomatoes. Homegrown, organic or market-bought are best.
  • Spread the tomatoes out on a large surface and leave to further ripen for a few days. This will make them the perfect texture for your sauce and once ready, wash them well.
  • Slice the top of the tomato then make 4 slits in the tomato cutting them into quarters.
  • Cut the green part out from inside the tomato to remove the bitter part along with any bruised or black part of each tomato.
  • Put the quarters into large buckets and leave to the side.
  • Once all the tomatoes have been cut, pour up to 1L water in an XL pot and add them to it, filling it to the top.
  • Leave to boil on a medium heat and a few minutes after it has started bubbling, remove it from the stove.
  • While you are waiting, prepare 1-2 large containers with slits in them (or large strainers) by placing a sheet of voile fabric over the top of them, letting it hang out of the sides.
  • When the tomatoes for the homemade tomato sauce have boiled, pour this into the container and let all the water pour out.
  • Using a ladle, pour the tomatoes into the tomato miller machine/hand mill and mince! This process separates the skin and the flesh.
  • Be sure to put the tomato skin that comes out through the miller up to two times more as it is likely still full of juices!
  • Put all of the homemade tomato sauce in a large tub and mix it together gently, this will ensure all of it is the same consistency.
  • Add a handful of salt if desired and mix through.
  • Once your glass bottles have been sterilised, drop a few fresh basil leaves into each one before pouring the tomato sauce in each one, filling it only ¾ of the way, then pour a layer of extra virgin olive oil on top to seal each one.
  • Seal each bottle with your chosen bottle tops and make sure they are closed nice and tight!
  • For this, you need a large drum – place a big sheet/blanket or layers of newspaper at the bottom then place each bottle inside, standing up.
  • If tall enough to create an extra layer, fill any gaps with more cloth or newspaper before adding another large one in between the two and then fill it again with bottles of the homemade tomato sauce standing up.
  • Close the drum with a large lid and light a fire at the bottom of it, leaving it to boil for up to 3 hours.
  • Leave the bottles in the drum once they are cooling being sure not to remove them until the next day.
  • Use the passata right away for your favourite meal - The bottles will stay fresh for more than a year!
  • E ora si mangia, Vincenzo’s Plate….Enjoy!

Video

Keyword Fresh, Homemade, Tomato Sauce
Tried this recipe?Let us know how it was!

How to serve Homemade Tomato Sauce


However you like! The first time you have it I would definitely recommend using it on its own for a plate of pasta so you can really savour the flavours.

 

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4 Responses to Homemade Tomato Sauce

  1. Cynthia March 28, 2024 at 8:38 PM #

    5 stars
    I live in Canada. We basically do the same way. All I leaned a few tips. We don’t take the black from the stem don’t put salt or oil.
    Everything else we do the same. Thank you Phillpo!

    • Vincenzo's Plate March 29, 2024 at 11:03 AM #

      Ciao Cynthia! That’s fantastic to hear you’ve been making tomato sauce with a similar method in Canada! It’s always interesting to learn about the small differences in technique from one place to another, like not removing the black parts from the stem or skipping the salt and oil.
      Thanks for sharing your tips! Filippo truly is a master of tomato sauce and learning from him has been an honor.

  2. Cynthia March 28, 2024 at 8:43 PM #

    Also Vincenzo, love all you recipes!
    Loved the one about picking a good olive oil. Can’t seem to find one here in Canada that’s good but not to expensive. Do you know the one from tanisia it has a yellow label and a horse on it?

    • Vincenzo's Plate March 29, 2024 at 11:13 AM #

      Thank you so much for the kind words! I’m thrilled you’re enjoying the recipes and found the olive oil guide helpful. The one from Tunisia you mentioned, with a yellow label and a horse on it, does ring a bell, I believe it’s Terra Delyssa. Keep an eye out at specialty food stores or international markets sometimes they have hidden gems. Let me know if you get lucky and find the olive oil, using good olive oil to seal the tomato sauce is a game changer!

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