How to Use Passata - Napolina (2024)

FAQs

How can I use passata? ›

It's useful to keep in the cupboard to use in soups, sauces, pasta dishes, casseroles, or anything that needs a concentrated tomato flavour. It's also great for using in drinks with a tomato base, such as Bloody Mary.

Tomato passata can be used in any recipe that calls for tomatoes where it is not important that there be pieces of tomato, such as sauce, soup, and stew. It's especially nice in dishes where you really want to a fresher tomato flavor to come through rather than a cooked down version — I love it as a simple pizza sauce.

Passata is best for recipes that require a smooth product without tomato pieces. Soups, light pasta sauces, pizza sauces and stews are few examples. Because passata is thicker with less water content than canned tomatoes, it cuts down on simmer time, making it perfect for quick-cook sauces.

@tardigrade I would say it's more that tomato juice is for drinking (with some cooking applications just like any other juice) whereas passata is probably only ever used for cooking.

Italian Tradition

It can serve as a base for pasta sauces, it can be an essential ingredient for soups, add flavor to a meat stews, or be used to simmer meatballs.

Essentially, it is tomato sauce in its rawest form. It can not be eaten directly from the bottle as it requires cooking until the tomatoes' raw acidity is neutralised and the sauce is thickened for eating.

Tomato Passata is just plain tomato that's been pureed and passed through a sieve to strain out any chunks so it's perfectly smooth. It doesn't have any additional flavourings, but sometimes has salt added. It's essentially canned crushed tomato that's been pureed, but thicker.

In the USA passata is frequently is known as strained or seived tomatoes. It's the same thing, just a different name.

What distinguishes marinara as its own signature sauce is its unfussy ingredient list and quick cook time. It traditionally consists of only tomato passata (tomato puree), salt, and pepper; it may occasionally include a pinch of chili flakes, a sprig of basil, or a clove of garlic.

Packed with vitamin C, low fat and counts as two of your five a day – this should be on the menu every week!

Is tomato passata ready to eat? ›

Passata is strained, raw tomato blend: Another differential point is that passata is NEVER cooked, but always bottled or used in its uncooked raw form. Tomato puree, on the other hand, is often cooked before canning/bottling to reduce its water content and sweeten the tomatoes.

Yes, dipping the jars in boiling water is necessary to dispel any air trapped in the jar. The boiling water also helps to create a vacuum seal, which will help to preserve the sauce. This process also helps to kill any bacteria that may be present in the jar.

It's known as Tomato Puree in the US (here's a photo).

Passata is a type of tomato purée made from fresh, in-season tomatoes that's often used as a base for pasta sauces, soups, stews, and other dishes.

Its smooth texture, ideal for sauces and topping pizza Passata is simply puréed, sieved tomatoes. The smooth sauce-like consistency is ideal for using in chilli, Bolognese, casseroles, sauces and soup instead of canned tomatoes – especially if your children don't like the chunks in the canned varieties.

Passata is uncooked tomato puree. It might be chunky depending on the brand that you buy. Tomato puree is tomatoes that have been blended up, usually without skins and seeds. Tomato paste is cooked down tomato puree, so it has a more intense flavor (less water) and is very thick.