Quick-Cooked Tomato Puree (Passata di Pomodoro) Recipe

Photograph: Vicky Wasik

Why It Works

  • Cooking the tomatoes with their seeds improves the puree's flavor; the seeds and skins are strained out after.

A quick and easy puree made from fresh tomatoes, which can then be used in any recipe calling for a tomato puree.

Recipe Facts

Active: 35 mins
Total: 35 mins
Serves: 4 to 6 servings
Makes: 1 quart

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  • 3 pounds ripe plum tomatoes (about 15 large plum tomatoes), diced

  • Kosher salt


  1. In a large saucepan, heat tomatoes over medium-high heat, stirring, until tomatoes begin to release their liquid. Bring to a simmer, then lower heat and cook, stirring occasionally, until much of the excess liquid has cooked off but the tomatoes aren't totally dry, about 15 minutes.

  2. Transfer tomatoes and any juices to a vegetable strainer, a fine-mesh strainer, or a food mill set with the finest strainer. Strain the tomatoes of seeds and skin, pushing all the pulp and juices through; if straining by hand, use a wooden spoon and a scraping motion to pass the tomato flesh through into a bowl below. For an even smoother texture, pass the coulis once more through an even finer strainer.

  3. Season with salt. Use the tomato puree in any recipe calling for a tomato puree, or freeze for up to 6 months.

Special equipment

food mill, vegetable strainer, or fine-mesh strainer

This Recipe Appears In

Nutrition Facts (per serving)
41 Calories
0g Fat
9g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 41
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 116mg 5%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 2g
Vitamin C 31mg 155%
Calcium 23mg 2%
Iron 1mg 3%
Potassium 538mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)