Tomatoes, salt, sugar, pepper, olive oil and some time on the stove top are all you need to make world-renowned chef, Nancy Silverton’s delightfully simple and surprisingly rich passata di pomodoro. Nancy is a world-renowned chef and lover of Italian cooking and cuisine and if you’ve never tried her food...
Method
Pass the tomatoes (including their juices) through a food mill and into a large bowl
Heat the oil in a large sauté pan over medium-high heat until the oil is almost smoking and slides easily around the pan, about 2 to 3 minutes.
Slowly add the tomato purée, to avoid making it splatter when it hits the oil. Stir in the sugar, salt and pepper, and cook until the sauce thickens slightly, about 30 minutes.
Use the passata or set it aside to cool to room temperature, then transfer it to an airtight container and refrigerate for up to several days or freeze for up to several months.
Are we missing something?
We'd love your feedback to help us improve this recipe.
Explore more recipes
Get the Ooni app for a dough calculator and much more
For more learning and inspiration, and a dough calculator, download our mobile app with over 250 recipes.
