Passata is simply puréed, strained uncooked tomatoes… that’s it. There are no fillers and no distractions. Just 100% tomatoes. Tomatoes are crushed, then puréed and finally strained to remove any tomato pieces, skins and seeds. Passata is also labeled “tomato purée” or “strained tomatoes.”
In Italy, passata is a tradition born out of the desire to enjoy tomatoes all year long, not just during the tomato harvest season. And can you blame them? Tomatoes are the foundation of so many great recipes: pasta sauces, pizza sauces, soups, stews… you get the idea. When pasta became popular in Italy, so did the act of canning tomatoes.
Our Passata is made with 100% Italian-grown tomatoes. The passata is made during prime-time tomato season, when tomatoes are at their best quality and flavor. Once they’re ready (from mid-July to mid-October), tomatoes are hand-harvested and taken immediately to our production facility for packaging that same day.
There, the tomatoes go through inspection, where only the best are selected. These tomatoes are smashed, puréed and then strained to remove all seeds and skins. Next, an evaporator machine is used to concentrate the tomato liquid to just the right consistency. The resulting tomato product is a bright red, silky smooth passata boasting a fresh tomato flavor.
Throughout the entire process, temperatures remain low to ensure the natural properties of the tomato remain intact and that the quality isn’t compromised. This is what gives passata its bright, fresh tomato flavor.
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.
Use passata in place of whole peeled tomatoes when recipes call for tomatoes to be hand-crushed or blended to a smooth consistency.
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.
Passata is almost always sold in glass bottles. And the ingredient list should be short: tomatoes and salt.
The uses for passata are endless. It’s a flavorful foundation for a number of Italian dishes—including pasta sauces and soups—but it’s more than that. Its rich and vibrant tomato flavor shines in so many everyday recipes. Passata is a ready-to-use ingredient and pantry essential.
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