Makes about 1 quart
Here’s the easy method for making this “utility infielder” yourself. In addition to using it in Bloody Marys, you can sub it into any recipe requiring crushed tomatoes or sauce.
3 pounds ripe plum tomatoes, cored and halved lengthwise
1 teaspoon kosher salt
2 fresh basil leaves (optional)
Place the tomatoes and salt in a saucepan. Cover the pan and bring to a simmer over medium heat, stirring occasionally. Simmer the tomatoes for 5 minutes, or until they start to soften.
Pour the tomatoes into a food mill fitted with the grinding disk that has the smallest holes or into a strainer set over a mixing bowl. Allow the tomatoes to sit for 5 minutes. Drain any liquid that has accumulated in the mixing bowl, and save it for another use such as in a soup or stew.
Rotate the handle of the food mill to purée the tomatoes until only the skins and seeds remain; alternatively, force the tomatoes through the strainer with the back of a spoon, pressing to extract as much liquid as possible.
Transfer the purée to a storage container, adding a few basil leaves, if desired.
Note: The passata can be refrigerated for up to 5 days or frozen for up to 6 months.