Tomato Passata

Passata is an uncooked tomato purée that has been strained of seeds and skins. It originated in Italy but is used throughout Europe. Some passatas are chunkier, and some are smoother, depending on the brand. Some people claim that passata can also be cooked, but most agree that it is uncooked. You will also see it spelled passato and passata di Pomodoro, and it can also be called “strained tomatoes.”

Tomato passata, usually translated as “tomato purée,” is a common ingredient in southern Italian cooking.