About 50 people joined local chef Kara Williams at the inaugural Big Italian Bass Coast Sauce Day in March.

The event was set to be held at Chippin Estate in Woolamai, using 200kg of ripe heirloom Siberian tomatoes grown on the property to make a tomato sauce.

However, a forecast storm meant the gathering quickly shifted nearby to the Bass Hall.

Kara, a local private chef from Foodies On Phillip Island, hosted with Shane O'Keefe from Chippin Estate Farm at the community workshop.

"Everyone pitched in to make the Italian tomato passata sauce," Kara said.

"It was about coming together as a community, learning, sharing stories, having some fun, and eating together, Italian style. We had people travel from Melbourne and the Mornington Peninsula, and local businesses attend.

"Everyone asked for it to be an annual event."

Following the lesson on making passata, attendees sat down to eat pasta with the sauce.  

Then followed homemade rhubarb, apple and lemon cake, with Italian espresso coffee on arrival. 

There was also locally baked bread, cheese, and Chianti Classico wine.  

Attendees also took home two 750ml organic homemade passata sauce bottles.