Passata: the heartbeat of Italian cookery.

Back in the post-WWII era, when Italians spread their wings and flew off to far-flung lands, Australia became the oasis for tens of thousands seeking to dodge the economic blues back home.

As they set up shop in this fresh new land, plenty clung onto the quirks and customs of the motherland. And so, a tradition sprouted: "passata day", a yearly, often raucous gathering which sees families band together to whip up a year's worth of tomato passata.

We've called in Alex Elliot-Howery from Cornersmith to host our very own passata day, and teach us how to make the glorious, crimson elixir just like nonna would.

What You'll Learn

• Why passata in a jar simply doesn't compare to the homemade stuff.

• How the process of cooking one simple sauce can bring families together.

• All about food safety, sterilisation and heat processing plus explain the equipment and ingredients you need to fill up your pantry for the year ahead.

What You'll Make

• Homemade passata.

• Homemade canned tomatoes.

• A bottle of additive-free tomato ketchup.

Class Inclusions

• Expert demonstration by Alex Elliot-Howery
• A fully equipped cooking island in our state-of-the-art kitchens, to prepare your own dishes.
• Free parking at Sydney Fish Market.
• Take-home recipe booklet.
• Sydney Seafood School apron.

Please be aware that you will be cooking in a group of 4-6. To book a group of 7 or more into this class, please call us on 02 9004 1111 or email sss@sydneyfishmarket.com.au. 

We make every effort to ensure that the class and the recipes proceed as advertised. However occasionally we may need to alter recipes, ingredients or class format due to availability of produce or other circumstances. 

Recipes may contain allergens beside fish, crustaceans and molluscs. Please contact us for more information.