Tomato passata

Batch cooking sieved tomato sauce means you can freeze it in portions and defrost to use however you please

  • Prep:15 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 51
  • fat 2g
  • saturates 0g
  • carbs 6g
  • sugars 6g
  • fibre 2g
  • protein 2g
  • salt 0g


  • 1kg tomatoes, halved or quartered
  • 6 garlic cloves, halved
  • 1 tbsp olive oil
  • 1 tsp caster sugar


  1. Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.

  2. Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.

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