Fresh "Passata"

Fresh Passata (aka Pasta Sauce):

This dish is inspired by a fresh "passata" sauce that I learned how to make during a recent trip I took to Italy. It hits the spot when you add this sauce to any sort of pasta.

Fresh Passata (aka Pasta Sauce):



  • 1 whole red onion, diced

  • 10 fresh tomatoes, diced

  • 4 cloves of fresh garlic, thinly sliced

  • 2 tablespoons olive oil

  • 2 tablespoons tomato paste

  • 10 fresh basil leaves

  • 1 tablespoon red wine vinegar 
  • 4 teaspoons dried or fresh oregano

  • Salt and pepper, to taste


  1. Heat a pot with the olive oil on medium-low heat, and add in the onions and garlic. Sauteé until golden brown.

  2. Add in the diced tomatoes and combine. Let it simmer for about 10 to 15 minutes.

  3. Once the mixture become watery and pasty, add in the tomato paste, vinegar, spices and mix.

  4. Cover it and let it cook down. Add in about 5 fresh basil leaves and cover the pot.

  5. Serve and enjoy.

Additional notes:

Tip: Use a wooden spoon to prevent the sauce from splashing! You can use canned diced tomatoes to substitute. This recipe can be refrigerated for up to three days or placed into the freezer (let it cool down if freezing.)

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