If, like me, you find yourself cooking tomato-based dishes 99 per cent of the time, then you’ve probably wondered why some recipes demand chopped tomatoes, whilst others ask for passata.
According to the ingredients list, they’re the same thing: they’re both just plain ole tomatoes. Right?
Wrong. Take a look below to find out the main differences between chopped tomatoes and passata and be clued up before your next supermarket shop.
Chopped tomatoes
The flavour: as chopped tomatoes are picked when they are at their ripest, the result is very flavourful, of which is made twice as nice with its own juices. Many also action added flavourings, such as chillis and herbs.
The texture: chopped tomatoes are fairly robust in texture, which means they are good for creating a thick, luxurious-feeling tomato sauce.
When to use chopped tomatoes: use whenever you need a thick sauce, such as in casseroles and chunky pasta sauces. The best way to get an extra thick sauce is to use an organic chopped tomato variety, such as Biona.
Passata
The flavour: passata is simply a pureed tomato liquid, which means it doesn’t enjoy as much of a full bodied flavour as chopped tomatoes.
The texture: as it is sieved, the texture is smooth. Due to its smoothness, it often doesn’t hold additional flavourings such as garlic as well as chopped tomatoes do.
When to use passata: the smooth consistency is ideal for smothering onto pizza dough bases, and working into meals which already have flavourful core ingredients, such as Bologneses, soups and chillis. You’ll find some of the nicest passata available online from places such as Mr Organic and Biona.
FAQs
How to Use Passata. Generally, passata can be used in any recipe that calls for canned tomatoes, but passata is thicker than diced or crushed tomatoes, as it contains less liquid. Using passata in place of canned tomatoes will lend to a thicker texture and more intense tomato flavor.
Can I substitute chopped tomatoes for passata? ›
Canned tomatoes are essentially the same as passata. But the seeds haven't been removed and the tomatoes are still whole (or chopped) rather than being a smooth puree. I use them interchangeably. 1 standard can tomatoes (including the liquid) = approx 1/2 standard jar passata.
Is passata the same as pureed tomatoes? ›
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.
Can I use passata instead of chopped tomatoes in chili? ›
Ingredients for Chilli con Carne
I use passata instead of the usual canned diced tomatoes because I prefer to use foods from glass rather than cans. I haven't yet seen bottled kidney beans. They would also be hard to find and I want cooking to be easy.
Can I use passata instead of chopped tomatoes in lasagne? ›
Can I use passata instead of chopped tomatoes in lasagne? You can definitely use passata, however don't use it raw: cook it for 10-15 minutes, until nice and dense. Same for chopped tomatoes, don't use them raw, cook them for about half an hour to make them less watery.
What is passata called in the USA? ›
Often called tomato purée in the U.S., passata is simply uncooked puréed tomatoes that have been strained (using a food mill) and packaged, typically in a small glass bottle. The best brands contain only tomatoes and just a dash of salt.
Is passata worth it? ›
Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.
Is marinara sauce the same as passata? ›
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.
What are the best tomatoes for passata? ›
Try locate San Marzano Tomatoes if you can. If not, Roma are frequently used in Australian Passata making. San Marzano are classified as DOP, the pinnacle of Italian tomato varieties.
Can you use passata instead of chopped tomatoes in Bolognese? ›
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.
You can use whole or diced tomatoes, but make sure no spices or herbs have been added. You want basic, everyday, plain tomatoes here!
Does passata need to be cooked? ›
Passata is perhaps the easiest way to cook with Mutti products, as it only requires heating or can be eaten cold. It is ideally suited to short cooking times and gives great flavor for pasta sauces, eggs, and white meat. Passata withstands heat well, so it's perfect for a red sauce, pasta sauces and on bread.
What are chopped tomatoes called? ›
Diced tomatoes are chopped prior to canning and then processed with calcium chloride and citric acid to help the pieces keep their shape. As a result, they're firmer than either whole or crushed tomatoes, so even though you'd expect the smaller pieces to break down quicker in cooking, the opposite actually happens!
