Terumi Morita
May 19, 2026·Recipes·1 min read · 205 words

Passata

Passata is a smooth tomato puree made by cooking and blending ripe tomatoes, often used as a base in various Italian dishes.

Contents（4項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Autopilot guard summary
  4. 04Terumi Brain v1 review
A vibrant dish of homemade passata, showcasing a rich red color and a smooth texture.
RecipeItalian
Prep20m
Cook15m
Serves4 portions
LevelEasy

Ingredients

  • 1 kg ripe tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 30 ml extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp sugar
  • 1 sprig fresh basil

Steps

  1. Begin by washing the tomatoes thoroughly, then score the bottom of each with a small 'X' to help with peeling after boiling.

  2. Bring a large pot of water to a boil and carefully add the tomatoes. Blanch them for about 30 seconds, then transfer immediately to an ice bath to cool.

  3. Peel the tomatoes once cool, remove the cores, and chop them coarsely.

  4. In a large saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.

  5. Add the minced garlic and sauté for another minute until fragrant, ensuring not to burn it.

  6. Stir in the chopped tomatoes, salt, black pepper, and sugar. Simmer for 10-15 minutes, stirring occasionally, until the mixture thickens.

  7. Once thickened, remove from heat and stir in the fresh basil. Use an immersion blender for a smooth consistency, if desired.

Why this works

Making passata is a fundamental technique in Italian cuisine that allows the natural sweetness of tomatoes to shine through. The initial blanching step ensures that the skins are easily removable, resulting in a smoother texture. Sautéing the onions and garlic first enhances the overall flavor profile by infusing the oil with aromatic compounds. The addition of sugar balances the acidity of the tomatoes, creating a harmonious sauce. If the passata seems too acidic, add a touch more sugar to balance it out. If it breaks (separates), blending it again can help to unify the mixture, ensuring a silky consistency ideal for pasta dishes or as a base for stews. This method captures the essence of sun-ripened tomatoes, embodying the umami characteristic that defines Italian cooking.

Autopilot guard summary

  • truth: approved
  • quality: approved (score 100)
  • similarity: approved (score 0.063 vs chana-masala)
  • regulatory: approved
  • image: approved

Terumi Brain v1 review

  • grade: A · overall 88/100 · readiness publish_ready
  • scores: chef=100 science=60 repair=95 culture=90 safety=100 taste=100 mon=60 geo=95

Suggested enhancements

  • One science term (Maillard, emulsion, denaturation, etc.) earned in context would raise the explanation.

Brain-suggested book

  • The Japanese Home-Cooking Code: Unlocking Flavor (home-cooking-code-en)