Homemade Tomato Passata... liquid gold, Italian Style!🇮🇹🍅 Fresh, ripe tomatoes… transformed into the heart of Italian cooking. This isn’t just a recipe—it’s a tradition. In Italy, making passata is a family ritual, often done in Nonna’s kitchen, filling bottle after bottle with this rich, velvety sauce we call liquid gold. So many of you asked me how to make a small batch after seeing my video with Filippo—so here it is! My quick, easy method for just a few bottles, with a special cameo from

The BEST Italian tradition. 🍅🍝 How to make tomato passata. Did you do some this summer? What does your family do differently? There’s not only ONE way to do this. But this is my family’s way. To be clear, this is making jars of tomato “passata”, which is par-cooked and will later be used for different types of fresh sugo. No “heat and pour over pasta” sauce in this family. Honestly, there are going to be as many different versions of this process as there are regions in Italy. Cutting and cori

NONNA’s homemade Passata Recipe 🫶🥫*Serves 4-6* 🥫 INGREDIENTS 🥫 - 2-3 litres of sauce (passata) - 500-800 grams of mixed meat (Ox tail, Pork bones or beef chuck) I prefer a mix of ox tail and pork bones. - 1/2 cup of @bluestateevoo Extra Virgin Olive Oil - 1 normal sized onion, diced - Chilli, chopped (optional) - Fresh Basil leaves, broken in - Salt (quantity based on taste) 🫶 DIRECTIONS 🫶 1. Add roughly 1/2 cup of EVOO to a cooking pot along with your chopped onion & chilli (if you’re usi