Tomato Passata or Passata di Pomodoro, as it is known in Italy, is made with only one ingredient – Tomatoes.
Tomato passata is simply a tomato puree. There is, however, an essential difference between “our” tomato puree and the Italian passata.
The defining characteristics that set tomato passata apart from basic tomato puree is first, tomato passata is strained through a sieve to remove the seeds from the puree. This extra step isn’t always present when making a tomato puree.
Also, passata is never cooked but always bottled or used in its uncooked form. Tomato puree, on the other hand, is often cooked before canning or using to reduce the water content and sweeten the tomatoes.
So, is passata and tomato puree the same thing? No, they are definitely different! Passata is a strained, raw tomato blend. Canned tomato puree most often is unstrained and cooked before canning.
Yes, they are very similar, and almost the same product, but those few differences are essential to understand! If you buy a can of tomato puree in the grocery store, it will definitely be different than a Passata di Pomodoro!
Passata is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean Sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Never any additives or preservatives – so they’ll always have the fresh taste nature intended.
Tomato passata already has a smooth sauce-like texture, making it the perfect base for many dishes and it is ready to use right out of the bottle. It is a staple in my pantry.
I have seen the product at World Markets, Sprouts and other grocery stores. As a bonus, I reuse the bottles!
