The best homemade passata recipe

Wash the ripe tomatoes several times, naturally without their green branches. Prepare a saucepan and place the tomatoes in it, cut in a cross at the base.

Add a drop of water.

Cook over a very gentle flame and stir frequently.

When they are very cooked, remove them from the heat.

Sieve until you obtain passata texture.

Season the resulting passata with salt and fresh basil leaves.

Put the cleaned saucepan back on the heat and let it reduce a little to make it thicker and more flavourful.

Properly pour into jars immediately. Let the jars cool to room temperature before storing them in the pantry or fridge for 2 to 3 days at the most.

Use your tomato puree for first courses, main courses, one-pot meals and pizzas!