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Ladel spooning tomato sauce on dough covered in olive oil on an Ooni Pizza Peel.
Ladel spooning tomato sauce on dough covered in olive oil on an Ooni Pizza Peel.

Nancy Silverton’s Passata di Pomodoro: Rich, Simple and Delightfully Tasty Tomato Sauce

By Nancy Silverton
By Nancy Silverton
Vegan

Tomatoes, salt, sugar, pepper, olive oil and a little time on the hob are all that’s needed to make Nancy Silverton’s delightfully simple and surprisingly rich passata di pomodoro. Nancy is a world-renowned chef and lover of Italian cooking and cuisine and if you’ve never tried her food before, consider...

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Method

Note

When it comes to using a food mill, any brand will do as long as it peels, seeds and purées the tomatoes. If you don’t have one, this can be done by hand…it will just take a bit more time and elbow grease!

  1. Pass the tomatoes, including their juices, through a food mill and into a large bowl. 

  2. Heat the oil in a large sauté pan over medium-high heat for 2 to 3 minutes until the oil is almost smoking and slides easily around the pan.

  3. Add the tomato purée slowly as it will splatter when it hits the oil. Stir in the sugar, salt and pepper, and cook for around 30 minutes until the sauce thickens slightly. 

  4. Use the passata or set it aside to cool to room temperature, then transfer it to an airtight container and refrigerate for up to several days or freeze for up to several months.

Nancy Silverton

Eight-time cookbook author, chef, artisanal bread maker and co-owner of Pizzeria Mozza in Los Angeles and Newport Beach, as well as Pizzette, Osteria Mozza, Mozza2Go and chi SPACCA, Nancy Silverton has long been an innovative, influential and creative powerhouse. Among her many (many) accolades, in 2014 the James Beard Foundation awarded her with the title of Outstanding Chef in America. You can follow her @nancysilverton.

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