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Example of how tomato passata, 2 jars arrives
How it arrives, in the jar. Example photo.
Tomato Passata, 2 jars, an example of the dish
How it looks on the table. Example photo (Orkun Orcan / Unsplash).

This is an example listing. Real cooks add their own photos of both.

Tomato Passata, 2 jars

Ontario plum tomatoes cooked down and jarred with basil. Ready for pasta night.

  • Vegan
  • Gluten-free recipe
  • Dairy-free
  • Low-waste packaging

New, no reviews yetby Hearth & Jar

Made by Dana

Hearth & Jar · Riverdale and the Danforth · Home kitchen

“Every September, we used to buy a box of plum tomatoes from a farm outside the city and spend a Saturday making passata. I still do it, and the lemon juice is non-negotiable.”

Dana bakes a weekly sourdough and puts up preserves from Ontario fruit and vegetables every season. Everything is made in small batches from recipes she has used for years, and every jar is labelled with the day it was made.

See everything Dana makes

The recipe

How Dana makes it. 1 h active, 45 min processing, plus cooling.

Ingredients

  • 3 kg ripe Ontario plum (paste) tomatoes, washed and quartered
  • 2 large fresh basil leaves, one per jar
  • 4 tbsp bottled lemon juice (2 tbsp per jar)
  • 1 tsp salt (optional, for flavour only)

Method

  1. 1Wash the two 750 mL jars, lids and rings in hot soapy water. Keep the jars hot in simmering water until filled. Use new lids.
  2. 2Put the tomatoes in a large pot over medium heat, mashing the first few to release juice. Bring to a boil, stirring so they do not catch, and simmer 15 minutes, until very soft.
  3. 3Push the tomatoes through a food mill or fine sieve to remove the skins and seeds. Return the purée to the pot.
  4. 4Simmer the purée uncovered, stirring often, until reduced by about a quarter, 25 to 30 minutes. Stir in the salt.
  5. 5Put 2 tbsp of bottled lemon juice in each hot jar. Bottled juice has a reliable acidity. Fresh lemons do not.
  6. 6Add one basil leaf to each jar. Ladle in the boiling-hot purée to leave 1.25 cm (1/2 inch) headspace. Run a clean non-metallic tool around the inside to release bubbles.
  7. 7Wipe the rims, centre new lids and screw the rings on fingertip-tight.
  8. 8Process in a boiling water canner, with water covering the jars by at least 2.5 cm, for 45 minutes after a full rolling boil returns. Turn off the heat, wait 5 minutes, then lift out and cool 24 hours undisturbed. Check each seal and label with the date.

The label on your container

Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.

Guilt Free TakeoutBatch HJ-2103

Tomato Passata, 2 jars

Ingredients: Plum tomatoes, basil, lemon juice, salt.

No priority allergens in the ingredients

Net weight
1.5 kg
Portions
8
Jarred on
Oct 20, 2026
After opening
Refrigerate

Prepared by
Hearth & Jar
Riverdale and the Danforth, Ontario
Home kitchen

Cool and dark

Allergens and diet

No priority allergens in the ingredients

This kitchen also handles wheat, milk, tree nuts. Cross-contact is possible, and a home kitchen is not an allergen-free environment.

Opening and storing

Store unopened in a cool, dark place; refrigerate after opening.

Open and use straight from the jar. Simmer it 10 minutes with olive oil and garlic for a quick pasta sauce, or use it as a base for soup or pizza. Once opened, keep refrigerated in a clean container.

Keeps: Unopened, in a cool dark cupboard: 12 months. Once opened, refrigerate and use within 5 days, or freeze in a tub for 3 months. Discard any jar with a bulging lid, spurting liquid, mould or an off smell.

Packaging

Returnable glass jar

Bring the jar back at your next pickup and the cook credits your deposit.

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