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Roasted Tomato Passata

September 24th, 2014

I’ve been making this version of tomato sauce for years, ever since I got The River Cottage Preserves Handbook five years ago. It’s quick and easy and tastes AMAZING. Many of you asked for the recipe so here it is.
roasting tomatoes
(adapted from The River Cottage Preserves)

4.5 pounds of ripe tomatoes
7 ounces of thinly sliced shallots or onions
1 head of garlic, cloves peeled and thinly sliced
a few sprigs of various herbs, thyme, basil, oregano, parsley, rosemary,
(I use one sprig of each if I have them)
1 teaspoon of sea salt
freshly ground pepper
1/4 cup good olive oil
2 Tablespoons of balsamic vinegar (optional)

Preheat oven to 300 degrees.

Cut tomatoes and place them cut side up in a single layer in a shallow dish. Scatter onions and garlic slices over the tomatoes, tuck herbs down under the tomatoes. Sprinkle salt and pepper on top, drizzle with olive oil and put in over. Bake for 1.5 or 2 hours.

Remove from oven, put into pan and bring to a slow simmer, cook until shallots are soft. Stir in balsamic vinegar. Pul through food mill with medium sized place, you want the seeds to be strained out but want a bit of texture to remain.

Proceed to can as you would tomato sauce, I did mine for 40 mine in a waterbath canner for pints. Check your favorite canning book for guidelines for canning tomato sauce.

roasting tomatoes (1)
roasting tomatoes (2)
This recipe is great because it can be used for pasta sauce, pizza sauce, it can be thinned with chicken stock to make a delicious tomato soup. I love the rich flavor, it’s well worth the effort to roast the tomatoes.

What’s your favorite way to use tomato sauce?

10 Comments to “Roasted Tomato Passata”
  1. Nebraska Dave on September 24, 2014 at 8:10 am

    Susy, I’m not much for making or using sauces. My big thing when I have tomatoes is soup. Most of my storage room is either store bought on sale soup or home made canned soup. My daughter just made cheesy pasta broccoli soup for dinner/supper last night. Yum. There’s left overs for today. Soup is always better the next day, don’t you think?

    Have a great roasted tomato passata day.

    Reply to Nebraska Dave's comment

  2. Jennifer on September 24, 2014 at 11:18 am

    A-ha! I was just looking at passata recipes the other day but decided against them because I didn’t have a passata machine. I was looking at my Foley food mill wondering if it would basically do the same thing, but in the end decided against it. I will save this for next year!

    Reply to Jennifer's comment

  3. Trish on September 24, 2014 at 5:33 pm

    Susy, I have a ‘country’ question for you – it looks like you have a gas stove and I know you live out of town. do you have propane or are you hooked up to some municipal gas line? I really want to switch to a gas stove. My furnace runs off propane so it would be possible to switch, but when looking up whether or not a gas stove can be run off of propane I can’t find a clear answer. thanks!

    Reply to Trish's comment

    • Susy on September 24, 2014 at 7:28 pm

      We have propane here, in Ohio we started with propane and switched to natural gas. Just make sure when you get the stove that you have the right orifice for the lines, my stove has ones that you screw in to each burner and the oven to switch it to propane and you take them out for natural gas.

      Reply to Susy's comment

  4. Charlie@Seattle Trekker on September 25, 2014 at 12:57 am

    I am new to all of this so I really appreciated the photos and step-by-step instructions. I am ready to jump in and try this now.

    Reply to Charlie@Seattle Trekker's comment

  5. Eliza J on September 25, 2014 at 5:53 am

    I used this recipe for the first time this year. I canned half and froze the other half. I will never make sauce any other way ~ so good!

    Reply to Eliza J's comment

  6. Toni on September 26, 2014 at 9:02 am

    I keep looking at the pics and still can’t decide if you peeled the tomatoes before roasting. This just looks wonderful!

    Reply to Toni's comment

  7. katy on September 27, 2014 at 9:59 pm

    I made it this week. SO. GOOD. I used tomatoes I had frozen whole during the hot summer months. Cut in half & roasted 2hrs w/the rest of the ingredients. Then I scooped w/a slotted spoon into the Vitamix & it made a wonderfully THICK sauce. No need to simmer on the stove. I saved the left over juice in the pans to use as a broth in soups this winter. Even my tomato hater loved it! Thank you SO much!

    Reply to katy's comment

    • Twyla Rickman on September 4, 2015 at 5:12 pm

      I just made this too! Divine! But…can I hot water bath can it without adding lemon juice? Kind of new at this tomato canning. dont want to spoil the taste!

      Reply to Twyla Rickman's comment

  8. JoAnn on September 16, 2015 at 8:56 pm

    this is amazingly good and so worth it. I added half each of red yellow and green pepper and Tumeric and love it!! I cannot wait to cook with it this winter. So versital

    Reply to JoAnn's comment


This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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