VeganItalian-Australian cuisine Main Course

Italian-Australian Passata Day Tomato Sauce

Name: Italian-Australian Passata Day Tomato Sauce
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Italian-Australian
Ingredients: 3 kg roma tomatoes; 60 ml Olive oil; 1 unit brown onion; 4 cloves Garlic cloves; 1.5 tbsp sea salt; 1 bunch Fresh basil; 3 tbsp bottled lemon juice; 0.5 tsp cracked black pepper

A vibrant homemade tomato passata simmered with fresh basil and olive oil, capturing the sun-ripened flavour of late-summer Australian Roma tomatoes.

🇦🇺Australia· South Australia

Prep: 40 min
Cook: 60 min
Total: 100 min
Servings: 6
Difficulty: Medium
Calories: 115 kcal

Ingredients

0 of 8 gathered

Servings

3 kg roma tomatoes — ripe, washed and stems removed
60 ml Olive oil — extra virgin
1 unit brown onion — finely diced
4 cloves Garlic cloves — thinly sliced
1½ tbsp sea salt — non-iodised coarse salt
1 bunch Fresh basil — leaves picked and washed
3 tbsp bottled lemon juice — standardised acidity for safe bottling
½ tsp cracked black pepper — freshly ground

Equipment

•Large stockpot
•Food mill or stick blender
•Sterilised glass preserving jars with new lids
•Deep boiling water bath pot with rack
•Ladle and canning funnel
•Slotted spoon

Nutrition

Per serving, approximate

Calories: 115 kcal
fat: 7 g
carbs: 11 g
fibre: 3 g
protein: 3 g
calories: 115 kcal

Instructions

1
Cut a small, shallow cross into the base of each tomato.
2
Blanch tomatoes in boiling water for 1 minute until skins loosen, then plunge into cold water.
3
Peel away skins and gently squeeze tomatoes over a bowl to remove watery seeds.
4
Pass tomato flesh through a food mill or pulse briefly with a stick blender.
5
Heat olive oil in a large stockpot over medium heat and cook onion until soft and sweet.
6
Add garlic and cook for 1 minute until fragrant without browning.
7
Pour in pureed tomatoes and sea salt, stirring well to combine.
8
Simmer gently uncovered over low heat for 35 minutes until rich and slightly reduced.
9
Stir through torn basil leaves and black pepper, then remove sauce from heat.
10
Add 1 tablespoon of bottled lemon juice into each hot, sterilised 500 ml jar.
11
Ladle hot sauce into jars leaving 1.5 cm headspace, wipe rims clean, and screw lids on firmly.
12
Submerge jars completely in a boiling water bath and process for 35 minutes to seal safely.

Chef's tips

Use bottled lemon juice rather than fresh lemon juice to ensure a consistent, safe acid level for shelf-stable preserving. Ripe Roma or plum tomatoes give the thickest sauce with the least excess water. Ensure jars are fully submerged under at least 2.5 cm of boiling water during processing.

Ingredient substitutions

bottled lemon juice → 1/4 tsp citric acid powder per 500 ml jar
brown onion → shallots or leave out for a traditional plain sugo

Storage

Store properly sealed, processed jars in a cool, dark pantry for up to 12 months; refrigerate after opening and use within 5 days.

Reheating

Warm required amount in a small saucepan over medium heat for 5 minutes until simmering.

Common mistakes to avoid

•Skipping the added acidity, which is required for safe room-temperature storage
•Over-blending the tomatoes into a frothy pink foam instead of a textured red pulp
•Failing to submerge jars completely in the boiling water bath during final sterilisation

Serving suggestions

Toss through fresh al dente rigatoni or spaghetti with grated pecorinoUse as a rich, aromatic base for homemade wood-fired pizzasSimmer with meatballs or Italian snags for a hearty weeknight dinner