Passata is an uncooked tomato puree that has been strained of seeds and skins, and it is used in a variety of dishes. It is thicker than diced or crushed tomatoes, as it contains less liquid, and it is uniform and smooth unlike crushed or chopped tomatoes. Passata is traditionally made in late summer, during peak tomato season, as a way to preserve harvested tomatoes for the rest of the year. Here are some examples of how to use passata:
- As a base for pasta sauces, soups, stews, and casseroles.
- In place of canned whole peeled tomatoes in recipes that call for milling, blending, or hand-crushing tomatoes to a smooth consistency.
- In recipes that require a smooth product without tomato pieces, such as soups, light pasta sauces, and pizza sauces.
- As a quick and easy alternative to canned whole tomatoes, making it perfect for weeknight meals.
- To add a brighter, fresher flavor to dishes.
- To make thicker, more intense tomato-flavored sauces than using the equivalent amount of crushed or diced canned tomatoes.
Passata is a ready-to-use ingredient and pantry essential that can be used in any recipe that calls for canned tomatoes.
