How to Make Real Sicilian Passata – Homemade and Preserved

How to Make Real Sicilian Passata – Homemade and Preserved
Traditional Sicilian tomato passata, made the way my mum used to make it in Sicily. In this video, I show you how to prepare, cook, and preserve tomatoes for the winter months, using simple tools and authentic methods passed down through generations. This is not just a recipe, it is part of a tradition. Every summer in Sicily, families gather to make passata together, bottling the taste of sunshine for the colder months. I will show you how to sterilise your jars, prepare and boil the tomatoes, and use a food mill to separate the pulp from the skins and seeds. And for those who do not have a food mill, I also share an alternative method using a blender and sieve, so everyone can make real homemade passata at home. In this video I also show how nothing goes to waste. From the leftover tomato pulp, I make a simple, colourful pasta dish, proof that good cooking is about care, not excess. Whether you want to preserve tomatoes for winter, explore authentic Sicilian traditions, or simply enjoy a comforting bowl of pasta, this video will guide you step by step.

INGREDIENTS
Tomatoes (any ripe red variety)
Garlic (whole cloves or small heads)
Fresh basil leaves (dry-cleaned, not washed)
Water (for boiling)

Optional: lemon juice or citric acid (for added acidity if preserving long-term)

METHOD OVERVIEW
Sterilise the jars – by boiling in water or heating in the oven.
Wash and trim the tomatoes – remove any white pith or tough seeds.
Boil the tomatoes with garlic for 3–4 minutes.
Drain and process – use a food mill or blender + sieve to extract smooth passata.
Add basil – one clean, dry leaf per jar.
Fill jars leaving 2 cm space from the top, seal, and boil again for 30 minutes.
Cool and store in a cool, dry place.

FOOD SAFETY NOTE
Always use sterilised jars and lids, handle while hot, and ensure no water remains inside before filling. If adding garlic, cook it with the tomatoes first and never add it raw to sealed jars. For long-term storage, check your local guidelines for home preserving.

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TIMECODES
00:00 Introduction – from Sicilian sauce to passata
00:57 Sterilising jars – the traditional way
02:44 Preparing and trimming the tomatoes
06:16 Cooking with garlic – safe and flavourful
11:55 Draining and processing through the food mill
15:37 Blender method – passata without a food mill
18:51 Filling jars and sealing for preservation
23:34 Using the leftovers – a beautiful no-waste pasta
30:31 Reflections on Sicilian tradition and family

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