Preserves calculator
Tomato passata
Ripe tomatoes, sieved, briefly cooked and put up for winter sauces and soups.
You need
- Tomato
- 10 kg
- jars, 720 ml
- 8.3
- In all
- 6 l
Have 9 ready (jars); the last may be part-filled.
Method
- Use fully ripe, fleshy tomatoes; plum tomatoes are best. Wash them and remove the stalks.
- Quarter them and cook for 10 to 15 minutes, until soft.
- Pass them through a food mill or sieve to take out the skins and seeds.
- Simmer the passata for another 20 to 40 minutes, depending on how thick you want it, and salt it.
- Put a spoonful of lemon juice and, if you like, a basil leaf into each sterilised jar, pour in the hot passata, close and pasteurise for 30 minutes at 90 °C.
When to make it
Best: July, August, and September. Possible: June, July, August, September, and October.
October: Still possible.
Seasonal calendar →How we count
1 kg (Tomato) makes about 0.6 l.
Skins and seeds take about 10%, and a short simmer drives off another quarter to a third of the water. 10 kg of ripe tomatoes make about 6 litres of passata; count on less for a thicker sauce.
Address
Ruralni inkubator Krka, Dr. Franje Tuđmana 106A, 23305 Kistanje, Hrvatska
Kontakt:
info@ajmolokalno.hr 
Ajmo Lokalno is a flagship project of Šibenik-Knin County, Croatia, created to help you discover and enjoy authentic local food, handmade goods, and the people, stories, and landscapes behind them.
More than a marketplace, Ajmo Lokalno is a living network that connects small producers, artisans, and farmers with those who value authenticity, quality, and tradition. By bringing together local flavors, craftsmanship, and culture, Ajmo Lokalno strengthens the region’s economy, celebrates its heritage, supports the preservation of agrobiodiversity, and advances the transition toward regenerative stewardship – inviting you to experience the local ways in a deeper, more meaningful way.
More than a marketplace, Ajmo Lokalno is a living network that connects small producers, artisans, and farmers with those who value authenticity, quality, and tradition. By bringing together local flavors, craftsmanship, and culture, Ajmo Lokalno strengthens the region’s economy, celebrates its heritage, supports the preservation of agrobiodiversity, and advances the transition toward regenerative stewardship – inviting you to experience the local ways in a deeper, more meaningful way.
© 2025 Ajmo Lokalno. All rights reserved.
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