classic passata sauce

PREPARATION: 45 minutes

YIELD: 6-1/3 cups

INGREDIENTS:
1 ⁄2 cup Panago Cucina Extra Virgin Olive Oil
1 medium yellow onion, diced
3 cloves garlic, chopped
1 tbsp. Panago Cucina Mediterranean Sea Salt
1 can (28 oz) quality tomato purée
1 can (28 oz) quality plum tomatoes
freshly ground black pepper

METHOD: Preheat a large saucepan on medium heat. Add 1/4 cup of olive oil + the diced onion. Cook until the onion becomes translucent. Try not to let the onion brown. Add chopped garlic + stir, not letting ingredients get too dark.

classic passata sauce

CONTINUED

Mix in tomate purée and plum tomatoes. Increase heat to medium high + bring to a boil. Stir frequently. Reduce heat to low + cook gently for 20 minutes. Season with sea salt, pepper + add remaining 1/4 cup of olive oil. Stir.

This classic sauce can be used as a light base for your homemade pizza, or on top of your favourite pasta. Season with fresh or dried Italiano herbs (we recommend our own Panago Cucina Italiano seasoning, of course!).

Passata can also be used as a spread on a Panini; or as a base for a Cioppino stew or any type of chilli.

smooth passata sauce

If you prefer a smooth pizza or pasta sauce, your Classic Passata can be zapped with a hand blender or run through a ricer.

Allow sauce to cool prior to use on a pizza as a hot sauce can activate the dough + be very difficult to work with.

Once cool, use right away or store in a sealed container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.