DIY Essentials: Passata di Pomodoro (Tomato Puree)
Andy Anderson !
Passata di Pomodoro is basically a recipe that every hopeful Italian chef learns to make by heart. As a matter of fact, when I was studying at the Culinary Institute, and we moved into Italian cooking, it was the first thing we learned.
It is essentially a tomato puree made from fresh tomatoes... not canned.
So, you ready… Let’s get into the Kitchen.
How to Make DIY Essentials: Passata di Pomodoro (Tomato Puree)
- When it comes to the type of equipment needed, most recipes are rather flexible. However, in this case you will need a food mill. If you do not have one, then tuck this recipe away for a bit. The main purpose of a food mill is to remove the pulp from a veggie, and leave the seeds and the skin behind. You could use a mesh strainer, but it will not deliver the same results as a food mill.
When I was just a child, my Aunt Josephine would have me turning the handle on that food mill until I thought my arm was going to fall off… but, oh the wonderful tomato dishes she produced from that wonderful purée.
- Chef’s Note: Why not buy tomato purée from the store? Well, there are several reasons to make it at home:
1. It is insanely easy… You need fresh tomatoes, and you need a bit of salt.
2. Canned or jarred purée is super-heated to make it safe, and it has a few “unnamed” chemicals in it to keep it preserved.
3. If you are using fresh garden tomatoes, it just tastes better.
I have more reasons; however, these will do for now.
- Place the contents of the bowl into a non-reactive, sealed container, and place in the fridge until ready to use, or you could freeze it, and save for those cold Winter days when fresh tomatoes are just a loving memory.
This will last 10 - 12 days in the fridge, and up to 6-months, if properly frozen.