How to Make Nonna’s Homemade Passata Recipe | Back to Basics | Natalina’s Kitchen

We’re going back to basics on how to make the perfect passata with this beginner’s guide! If you enjoy this tutorial and want to learn more, sign up for one of my online classes: https://natalinaskitchen.com/online-cooking-classes/.

Passata is one of those essential kitchen ingredients. It can be used for virtually anything, especially for a beautiful tomato sauce…yum! Passata, meaning “passed” through, is when sweating tomatoes are processed in a food mill or sieve to remove seeds and skin, leaving nothing but wonderful tomato puree. With this tip, you’ll be making your very own passata in no time, just like Nonna used to make!
***please note the finished jars must be processed with a pressure canner when no citric acid or lemon juice is added or a water bath canning method when citric acid or lemon juice are added....see the snap lid and Mason jar manufacturer's instructions or pressure canner manufacturers instructions for Food Safe guidelines. ***

Hi everybody, I’m Natalina and I’ve been teaching authentic Italian cuisine for the last eight years and I want you to join in celebrating Italian food culture! Learn how to cook like an Italian Mama through cooking classes, my cookbook, and food and wine tours.

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Видео How to Make Nonna’s Homemade Passata Recipe | Back to Basics | Natalina’s Kitchen канала Natalina: Bringing homemade back!