Passata smooth Italian cooking sauce
Perfect to make ahead of time and freeze into batches. Makes 2.5 litres (10 cups) of sauce ready to add your next pasta dish, soup, casserole or pizza base.
20 serves
15 m prep
75 m cook
Ingredients
2 tablespoons olive oil
2 onions, finely diced
2 large sticks celery, finely diced
2 medium carrots, finely diced
4 cloves garlic, crushed
140g tub no added salt tomato paste
2 x 800g cans no added salt canned tomatoes
1 cup coarsely chopped fresh basil
1 tablespoon dried oregano
1 teaspoon sugar
Method
Heat oil in a large stockpot over a medium heat. Add onion, celery, carrot and garlic. Cook, stirring occasionally, for 10 minutes, or until vegetables are soft and lightly golden.
Add tomato paste. Cook, stirring, for 2 minutes.
Stir in tomatoes, basil, oregano, sugar and 1 litre (4 cups) water. Season with pepper. Bring to the boil. Reduce heat. Simmer uncovered for about 1 hour, stirring occasionally, until thick. Remove from heat.
Using a stick blender, blend mixture in pot until smooth.
Divide into containers. Refrigerate for up to 1 week or freeze for up to 6 months.
Tips
If you don’t have a stick blender, mixture can be processed in batches in a food processor or blender until smooth.
Use this passata as a lower salt alternative to commercial pasta sauce in pasta dishes, soups and casseroles. It’s also great as a pizza base sauce.
Add a little balsamic vinegar for a depth of flavour.
Frozen passata can be thawed in fridge before use.
Last updated17 November 2025