Tomato Passata at Home

How to Make Tomato Passata at Home

Use Fresh tomatoes to make the best Tomato Passata, which is an essential Italian ingredient for endless dishes. Furthermore, making it is such an important ritual that many families carry out in the home of their grandparents or the eldest sibling.

And the result is many bottles filled with this liquid gold for the whole family to enjoy! So many of you asked me how to make just a small batch (after watching my video with Filippo) and now, here it is.

Additionally, my technique to making just a few bottles in next to no time – with a special appearance by my Nonna sharing her secrets to getting this just right!

Watch How to Make Tomato Passata at Home Video recipe:


tomato passata

Vincenzo’s Top Tip To Make Tomato Passata at Home

Remove the excess water

If you see too much water in the food mill before you turn it, try to remove it and then pass the tomato through.

Best tool to use

In mixing your tomatoes, the best tool is of course…. YOUR hands!


Store in a cool, dry place – enjoy whenever you want!!

tomato passata recipe

Tomato Passta at Home

Vincenzo's Plate
5 from 3 votes
Total Time 1 hour
Course Sauce
Cuisine Italian


  • Sharp knife
  • large pot
  • Extra Large bowl or 2 large bowls
  • 1-2 Colanders
  • 3-4 Glass bottles sterilized + lids to seal
  • Kitchen funnel
  • Ricer utensil or Rotary Food/Vegetable Mill
  • Ladle or Large spoon
  • Tongs


  • 5 kg Ripened Roma tomatoes 176oz
  • 1 Red or Green bell pepper capsicum
  • Extra virgin olive oil EVOO
  • 2 tbsp Rock salt
  • Fresh basil leaves


  • First step is to wash the tomatoes for the passata well. Then, put them into an XL mixing bowl (or two!) filled with water.
  • Homemade tomato sauce must be made with the perfect batch of tomatoes. Homegrown, organic/market-bought Roma or San Marzano are the best varieties.
  • Cut the green part out from the top of each tomato along with any bruised or black parts before cutting them in half then add to a large pot.
  • Add water to one of your passata bottles until it is half full. Pour this into your pot with tomatoes.
  • Now, cut the bell pepper/capsicum in half, remove the stem and seeds and slice into strips.
  • Add these to the pot of tomatoes and mix using your hands.
  • Put the pot on your stove to boil at a medium heat for 20-25 minutes, stirring every 5 minutes.
  • After this time, the tomatoes should have started to break down and created a thick consistency.
  • Place a large colander in your big mixing bowl and pour the sauce inside. Strain this and let the liquid pour out into the bowl then place the tomato into another pot and repeat until you remove all excess liquid.
  • This liquid contains the bitter/watery part of the tomato so just discard it.
  • Now, add the tomato/capsicum mixture to the food mill (using a spoon/not too much) and pass it through into a large bowl, this will separate the skin from the flesh and start to create your passata!
  • Once you have extracted the juices, leave the tomato peel to the side in a bowl/colander.
  • Repeat until you have passed all of your tomato/capsicum mixture through the mill.
  • Every now and again, scrape down the bottom of the mill and let the polpa fall into the bowl.
  • Now, pass the tomato skins and any flesh through the mill again – you’ll be surprised how much more juice will come out!
  • Add one tablespoon rock salt to the passata (it will melt as the tomatoes should still be hot) and mix it through so it dissolves.
  • Get your bottles, along with the basil and a funnel.
  • Add a few fresh leaves of basil (whole) to the bottom of the bottles you are using.
  • Hold the funnel over the top of your bottle and pour the homemade passata in until it is just over ¾ full.
  • Now, pour a drizzle of extra virgin olive oil over the top and seal (tightly) with the lid.
  • Repeat until you have as many bottles as you can fill, leaving some out for lunch or dinner the same day – how can you resist?
  • Finally, place the bottles (as many as you can – do not overfill) in a large pot, cover the bottles with water and leave to boil for 20 minutes to seal securely.
  • Leave to cool, store in a cool, dry place – enjoy whenever you want!
  • E ora si mangia, Vincenzo’s Plate….Enjoy!


Keyword Homemade
Tried this recipe?Let us know how it was!

How to serve Tomato Passata at Home

Homemade passata is perfect for pasta dishes, homemade pizza or even pappa Pomodoro (heard of it? My recipe coming soon!). However you choose to enjoy it, your very own Italian homemade passata will be made with love and passion so savour it and share it, just like Nonna would!

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10 Responses to Tomato Passata at Home

  1. Loren Mitchell October 31, 2022 at 5:57 AM #

    5 stars
    Ah, we made a beautiful small batch of Passata this Sunday while enjoying mimosas!

    Now, on to the authentic bolognese recipe from Chef Gordon Ramsay . . . just kidding!

    We’re using the bolognese recipe that Vincenzo and David from Bologna shared with us, and we’ll make our own pappardelle. Meraviglioso (I think that’s right!)

    Loren & Dena
    P.S. Too bad we can’t post our photo!

    • Vincenzo's Plate April 29, 2023 at 2:05 AM #

      Hi Loren & Dena,

      I’m glad to hear that you had a great time making Passata and are now moving on to the authentic Bolognese recipe. Making your own pappardelle to go with the Bolognese sauce is a fantastic idea and I’m sure it will be delicious.

      It’s a shame that you can’t post your photo, but I hope you enjoy your homemade meal!

      Buon appetito,

  2. Spencer Bannon November 11, 2022 at 2:30 AM #

    Do you need citric acid for long term storage? We have used citric acid in the past but I don’t like the flavour.

    • Vincenzo's Plate April 27, 2023 at 2:01 AM #

      Citric acid is commonly used in canning and preserving to help maintain the acidity of the food, which is important for preventing the growth of harmful bacteria. However, it is not absolutely necessary for long-term storage.

  3. James November 15, 2022 at 2:40 AM #

    How long can you store the passata for once its made?

    • Vincenzo's Plate April 26, 2023 at 2:31 AM #

      Once the passata is made, it can be stored in a sterilized jar in the refrigerator for up to five days. Alternatively, it can be frozen for longer storage. To freeze, pour the passata into a freezer-safe container or a freezer bag and remove as much air as possible before sealing. Frozen passata can be stored for up to six months.

      • Pavlos June 23, 2023 at 10:04 AM #

        5 stars
        My parents used to make this recipe. They were university students,back in the 60’s in italy. The main difference is they didn’t use your bottles, but bottles that you use a machine to close them, exactly like beer bottles, (also no peperone). I can confirm you, that you can store it, if it you have the bottle air-tight. Basil and its oils have antibacterial properties.
        We used to gather as a family and make a batch of 20 bottles for 6 months. We just kept them in the cupboard

        • Vincenzo's Plate July 17, 2023 at 8:24 PM #

          I’m glad to hear that you can store the pesto in bottles that are sealed with a machine. I think that’s a great way to make sure that the pesto stays fresh and flavorful.

          Thank you for sharing your family recipe with me! I’m definitely going to try storing my pesto in bottles that are sealed with a machine. I’m also going to try making it without peperone and see how it tastes.

          I love hearing about how people have adapted recipes over the years. It’s a great way to see how food culture has evolved.

  4. Jason July 31, 2023 at 10:25 AM #

    5 stars
    Thank you so much for sharing this recipe and really changing our life as far as pasta and sauces are concerned. My son wanted spaghetti and meatballs for dinner one day this weekend. I had just finished watching a lot of your videos and told him we were going to try something authentic. We made the Passata and then followed your spaghetti meatballs recipe and it was the most amazing pasta meal we’ve had, ever. Extremely healthy and not filled with preservatives and sodium. Thank you for sharing your culture and experience with the world!

    • Vincenzo's Plate August 2, 2023 at 10:00 PM #

      You’re very welcome! I’m absolutely thrilled to hear that my recipes have had such a positive impact on your culinary journey and brought some authentic Italian flavors into your kitchen.

      I’m honored that I could share a piece of my culture and experience with you and that it has made a difference in your pasta and sauce adventures. It’s my joy to spread the love for Italian cuisine and inspire others to try new dishes.

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