Homemade Passata? A Question of Passapomodoro

Making sauce at home is a little ritual that smells of summer, family and tradition. When the tomatoes come directly from your garden, the passata becomes a concentrate of well-being: no preservatives – just the pinch of salt that you decide –, zero-mile supply chain that reduces oxidation and waste, superior nutritional profile and, above all, an authentic flavor capable of enhancing every recipe. The extra advantage? Your wallet thanks you: a self-produced bottle costs much less than ready-made premium sauces. Homemade passata? A question of Passapomodoro

When the thermometer reads full summer – between mid-July and the end of August – tomatoes reach their peak ripeness. In this window the aroma is at its best, the pulp is sweeter and the yield per kilo increases: just a few baskets are enough to fill the pantry. Take advantage of this to organize a real “Tomato Day”: family and friends take turns washing, cutting and pureeing, pots that rumble and jars that line up on the table. In a few hours you can ensure a supply for the whole year and transform the kitchen into a laboratory of conviviality.

If separating peels and seeds once required muscles and patience, today a tomato squeezer does the work for you. Processing time is reduced, the kitchen remains cleaner and hygiene is guaranteed by materials that are easy to disassemble and wash. Savings are guaranteed: less wasted product and a lower final cost compared to high-end tomato purees.

In the dedicated Brichome department you will find seven selected models, divided into two types:

The choice depends on the volume of tomatoes, the space available and the budget. If you start in the morning with ten plants, the manual version will be enough; if you have a 100 m2 garden, the electric becomes an investment that pays off in time and yield.