Passata is simply ripe raw tomatoes that have been pulverised and passed through a sieve -like a thick tomato juice - and then bottled. It's simply a convenience food for Italian cooks and serves as a base for sauces.

Here's my recipe. You will note that I cook this particular passata to soften and blend the flavours.

Passata (cooked)

In a deep heavy pot:

Gently fry 3 cloves crushed garlic till colouring and then add 2 tins Italian tomatoes, 2 tablespoons tomato puree, 1 teaspoon smoked paprika, salt and pepper. Fresh basil is optional.

Cook this gently, stirring from time to time to blend, then pass it through a sieve and return to the pot to further reduce if necessary. Discard the residue in the sieve.

The passata may be used to dress pasta or polenta, on pizza bases, or in other pasta dishes or those requiring a tomato sauce.

You can freeze it or bottle it for later use.