This is the month we have beautiful tomatoes and it’s the best moment to prepare Tomato Passata/Tomato puree.It takes some time but having juicy tomatoes, the effort is worthwhile.
Here is the recipe to make a traditional Tomato Puree/Passata, we can preserve for the whole year.
It’s impossible to imagine in how many Italian recipes we use Passata.First of all ,of courses, in pasta sauces such as Salsa agli Aromi
one of the many hundred is the Traditional Tomato with Black Olives
Even in Soups we use tomato puree, like in the Farro & Beans Soup.
We use tomato puree/passata in bread making like in the Rotolo al Pomodoro
or the wonderful Pizzelle,which don’t last long(as everybody is eager to eat them)
and even in fish, for instance Baccalà con i Ceci,with chickpeas
Don’t forget the use in poultry or meat dishes, such as Pollo Alla Toscana
or the traditional Polpette, the unmissable Meatballs
So many good recipes need Tomato Passata /Puree.Which is your favourite?the one you cook so many times ?
Tomato Passatta is the lifeblood of so many recipes.😃🍷
This is a great expression.Thank you