Tomato Preserving: Passata, Passata Rustica, and Dried in Australia

Passata: The Foundation of Italian CookingItalian passata (strained tomato purée) preserved at the end of summer is the foundation of a year's worth of pasta sauces, braises, and pizza bases. The key to good passata is ripe flavourful tomatoes — Roma (San Marzano style) varieties are the classic for passata production due to their high flesh-to-seed ratio. Core tomatoes, roughly chop, and cook in a large pot until completely soft (20–30 minutes). Pass through a food mill or mouli to remove …