Passata di Pomodoro

1. 1

   Pass the tomatoes, including their juices, through a food mill into a large bowl.

2. 2

   Heat the oil in a large saute pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes.

3. 3

   Add the tomato puree slowly as it will splatter when it hits the oil.

4. 4

   Stir in the sugar, salt, and pepper, and cook until the sauce thickens slightly, about 30 minutes.

5. 5

   Use the passata or set it aside to cool to room temperature, then transfer it to an airtight container and refrigerate for up to several days or freeze for up to several months.

* Per serving · 4 servings · Values may vary.

No additional tips available.