Tomato passata recipe

This tomato passata lasts for months when bottled. Use it as it is or as a base for other recipes.

A bowl of passata on a wooden board with fresh tomatoes and basil
By Carlton Boyce | Published - 7 Jan 2026
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Prep time
15 mins
Cooking Time
1 hour 15 mins

Ingredients

  • 2kg tomatoes
  • 200g shallots or small onions
  • 6-10 cloves of garlic
  • Small handful of your favourite herbs like rosemary, basil, or oregano
  • 1tsp salt
  • 1tsp freshly ground black pepper
  • 1tbs granulated white sugar
  • 50ml olive oil
  • A couple of glugs of balsamic vinegar

Method

  1. Chop the tomatoes into evenly sized chunks or slices.
  2. Slice the shallots or onions thinly and peel and slice the garlic cloves.
  3. Lay the herbs on the base of an oiled baking tray. Place the tomatoes, shallots, onions and garlic on top and drizzle with the oil and balsamic vinegar and sprinkle with the sugar, salt, and pepper.
  4. Roast in a 180°C oven for an hour or so until they’re soft and unctuous.
  5. Remove from the oven and remove any woody pieces of herb. Then whizz in the food processor until the mixture is smooth.
  6. Pass through a sieve to remove any seeds or bits of tomato skin or stalk.
  7. Check the seasoning and then pour the still-warm mixture into hot, sterilised jars. Tighten the lids well.
  8. Stand the jars in a large saucepan and cover with warm water. Slowly bring it to the boil and simmer for fifteen minutes to sterilize everything properly.
  9. Leave to cool before checking that all the lids are now depressed. If any aren’t, you’ll need to use that jar of passata within the next couple of days. Otherwise they will keep in a cool, dark place for months.

Makes approximately 900ml

(Hero image credit: Getty)

Carlton Boyce

Written by: Carlton Boyce

Carlton gave up being a prison governor to become a freelance motoring journalist six years ago, and now earns his living travelling the world driving, photographing and writing about cars. He’s also previously worked as a lumberjack, police officer, retail manager, breakfast chef, and smallholder, allowing him to write about more than just cars.

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