Tomato & Chilli Passata

Tomato and Chilli Passata served ina glass jar, surrounded by vine tomatoes, chillies and onions.
  • 4 servings
  • 30 minutes to cook, 10 minutes to prepare
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  • 500g mixed tomaotes, quartered
  • 2 red chilli
  • 4 cloves garlic
  • 50ml white wine vinegar
  • 100ml water
  • 1tbsp caster sugar


Perfect for using up any extra tomatoes, you could also throw in some red peppers or even courgettes and other green veg into this tomato passata – it’s a great way of sneaking vegetables into meals for kids! Perfect with pasta or in any recipe that calls for a passata sauce.

This recipe also freezes well so you can make a big batch and freeze in small portions for later use. More flavourful tomatoes will yield tastier results, so take advantage of any best of season tomatoes.


  1. In a large heavy based saucepan, cook the garlic and chilli in olive oil until soft, add the tomatoes and mix well. Turn up the heat and cook while stirring for 5 minutes until the tomatoes begin to break down and soften.
  2. Reduce the heat to low, then add the water, vinegar and sugar and simmer with a lid on for 15-20 minutes.
  3. Press the mixture through a fine sieve using a ladle. Season well.