Quick tinned tomato passata

Real passata is made with fresh tomatoes and and strained. I add some olive oil which is not usually in passata. I feel it improves the texture. This version is a quick substitute and fine for pizza and other recipes. No straining and whether you blend it, is up to you and what would suit the recipe.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes

Equipment

  • stick blender

Ingredients
  

  • 1 tin tomatoes pulp is best but any, chopped or whole can be used.
  • 1 Tbsp olive oil
  • pinch sea salt

Instructions
 

  • If the tinned tomatoes are not chopped or pulped, I open the tin and use a small sharp kitchen knife and roughly chop whilst still in the tin. Perfection is not needed!
  • Put the tomatoes into a pan add the olive oil and salt and then heat until bubbling.
  • Turn the heat down and use a spoon to help break up the tomato. Allow to simmer and concentrate for 30 minutes.
  • If you want a smooth and uniform texture then use the stick blender whilst the passata is still in the pan.
  • If necessary continue to simmer until you have the right consistency. When you scoop a spoonful of passata, it should hold its shape and not immediately spread or run off the spoon. It should be able to coat the back of a spoon or cling to other ingredients when mixed together. If it easily slides off or doesn't stick well, it may be too thin.
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