Italian tomato passata made with a sieve


After the arrabbiata post I was asked what I mean by 'putting' the tomatoes through a sieve.
Well, traditionally in Italy we put the tomatoes through a vegetable mill, but I don't have one so I use a sieve. The skins and most of the seeds are left behind (or all the seeds, depending on the mesh of your sieve), and the sauce (passata) gets through. This, to me, is the best sauce in the world! Of course you need to cook the tomatoes first (maybe with garlic?) then put the tomato 'mush' through the sieve and back into the pot to cook until thick. Then I just add salt, olive oil and basil and serve, possibly with spaghetti! It takes time, but it is worth it!



Photos and Recipes by Alessandra Zecchini ©

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