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Passata Recipes - Browse Over 1,300 Recipes with Passata

Soups, stews, pizzas, pastas and Bloody Marys - we have a passata recipe for everyone.

How to Make Passata

Perhaps you’re trying a homemade pizza recipe and need a tomato-rich base, or you’re making a pasta dish that needs a smooth tomato kick – why not make your own passata? Fancy giving it a go? Here’s our favourite passata sauce recipe:

What you’ll need:

  • Ripe tomatoes (about 1kg)*
  • Salt (to taste)
  • Olive oil (optional, for extra flavour)
    The amount of passata produced can vary based on factors such as the size and juiciness of the tomatoes used and how much liquid is cooked off during the process. However, as a rough estimate, 1kg of tomatoes typically makes around 500-750 ml of passata.

How to make passata - step-by-step guide:

  • Bring a large pan of water to the boil, whilst washing your ripe tomatoes and scoring a small ‘X’ on the bottom of each one.
  • Add your tomatoes into the boiling water for about two minutes. You should start to see the skin peeling back, and at this stage, you can carefully transfer the tomatoes into a bowl of cold water to cool them quickly.
  • When cooled, peel the skin off the tomatoes and cut them into quarters.
  • Sieve the seeds and excess liquid from the tomatoes, then place them into a blender and blend until a smooth paste is formed.
  • Heat a small amount of olive oil in a large saucepan over medium heat. Add the blended tomatoes and salt to taste (optional).
  • Cook the passata, stirring occasionally, until it thickens slightly. This usually takes up to 30 minutes.

    Once cooled, you can freeze your homemade passata. Passata can typically be frozen for up to three months. To use after freezing, simply thaw overnight in the fridge before using in your meals.

Ways to Use Up Leftover Passata

Thanks to its versatility, passata is the perfect store cupboard staple to have in your kitchen. Its fresh tomato flavour is perfect for many dishes, including the classic pizzas, pastas and stews. However, here are some of our favourite, more unique ways to use up leftover passata:

  • Tomato Granita: Mix passata with sugar and lemon juice, then freeze the mixture until slushy. This can be served as a refreshing palate cleanser or dessert on a warm day.
  • Bloody Mary cocktails: This vodka-based cocktail is perfect for date night.
  • Passata butter: Whip softened butter with passata, garlic and herbs to make a unique tomato flavoured butter. Spread it on bread or use it to finish cooked vegetables for a burst of tomato flavour.
  • Shakshuka: Make this traditional Middle Eastern dish by simmering passata with spices like cumin, paprika, and chilli flakes, then cracking eggs into the sauce to poach until set.
  • Marinara meatballs: Mix passata with herbs and spices to create a savoury marinara sauce for meatball recipes.
  • Tomato poached fish: You can poach fish fillets in passata seasoned with garlic, onion and herbs for a simple yet flavourful seafood dish.

Passata Recipe FAQs

What is passata?

Passata is a tasty sauce made up of mostly tomatoes that are crushed, then puréed and strained to remove any tomato chunks, skin or seeds. Often olive oil and salt are added. Passata is extremely versatile and can be used in many dishes. You can buy it ready made or make your own passata very easily at home.

Can you freeze passata?

Yes! Freezing your homemade passata is a great way to use up a tomato glut and reduce your household food waste. Passata can typically be frozen for up to three months. To use after freezing, simply thaw overnight in the fridge before using in your meals.

How long does passata last after opening?

After opening a shop bought passata carton, it can be stored safely in the refrigerator for up to seven days before being used.

How big are the HelloFresh cartons of passata?

Our tomato passata cartons are 200ml.

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