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. It is still made in home kitchens from late June to early September when ripe, juicy, and fragrant tomatoes are picked and cooked slowly in big pots to strengthen their texture and smell. The sauce is put in jars and kept in the pantry so that it can be enjoyed all year long with the taste of ripe tomatoes. There is, of course, a store-bought version of passata that can be found at all times in major stores.
Tomato passata is just pureed tomato that has been strained through a sieve to get rid of any chunks and make it smooth. It doesn’t have any extra flavors, but salt is sometimes added. It’s mostly pureed crushed tomato from a can, but it’s thicker, and it would be thinner if you just pureed crushed tomato. It would help if you pressed it through a sieve to make it the same way.
Tomato passata is tomato puree that has not been cooked and strained. No water, flavorings, preservatives, or seasonings are made in a lab. Just tomato puree with the seeds taken out. There are different kinds of passata, some of which are smooth and some chunky and rustic. Some of them will have spices, but most won’t.
The tomatoes’ quality makes passata so tasty and important to Italian food. Many experts on cooking say that San Marzano tomatoes are the best in the world. These plum-shaped tomatoes are bright red and have sweet, flavorful juice.
How to Make passata?
Most passata is made with San Marzano tomatoes, which are long and juicy and have a strong flavor. These tomatoes are picked when they are fully ripe, whole, and have no spots. They are washed, cut in half, de-stemmed, and squeezed to get the seeds and watery juice out.
Then they are cut into pieces and put in a big pot to cook until they break down. At this point, the skins are taken off by running the beans through a food mill. If the passata is the right consistency, it is poured into clean glass jars and sealed with a lid that keeps air out. I
f not, the passata is cooked down on the stove until it is the right consistency and then put into jars. Before putting the lids on and full jars into a pot of hot water, a basil leaf is put in each one. A towel between the jars keeps them from breaking if they hit each other. Then they are cooked for 40 minutes at low heat. The burner is turned off, and the jars are left in the pot to cool.
- 2 lbs San Marzano or Roma Tomatoes , (900g – 1kg)
Wash 2 pounds of tomatoes and cut them into pieces 1 inch long. Put the ingredients in a blender and pulse them several times. Then, blend at a medium speed until you can no longer see chunks.
Pour them through a strainer, stirring, so the puree runs through the filter.
When it’s almost thick, use the back of a spoon to press it against the sides of the filter until only about 50-100g of skin is left. Discard it.
Notes: Pour the puree into ice cube trays or freeze it to store it. Once it is completely frozen, take it out, put it in Ziploc bags or Tupperware, and put it back in the freezer.
If you want the passata to be thicker, boil it down in a saucepan for 10 to 15 minutes. But the best thing to do is freeze it as it is.
To season this tomato passata, you can add salt or mixed herbs. Even though adding seasonings would make it less useful and less flexible.
Tomato passata can be used to make a lot of different dishes. It can be used as the base for pasta sauces, an important part of soups, to add flavor to meat stews or cook meatballs. Tomato passata is needed to make eggplant parmesan and meat sauce for lasagna. A spoonful of tomato passata improves any filling or stuffing, as well as any soup or seafood stew.
How to Use Tomato Passata?
Tomato passata makes thicker sauces and has a stronger flavor than the same amount of crushed or diced canned tomatoes. It’s great for making quick pasta sauces and soups when you can’t or don’t have time to simmer for a long time, like 30 minutes, to break down the chunks of crushed or diced tomato that would normally be needed to thicken the sauce. Tomato passata can be used in sauces, soups, stews, and other dishes that call for tomatoes but don’t need whole tomato pieces. It’s great as a simple pizza sauce and in dishes where you want the taste of fresh tomatoes to stand out more than a cooked-down version.
Different Ways to Use
You can use tomato passata in any recipe for chopped, crushed, diced, or strained tomatoes. It is a stile, healthy, and tasty ingredient. It will gi e the dish a strong, tangy tomato flavor and cook faster than chunks or whole tomatoes. Just keep n mind that most passata is not seasoned.
Passata is used in a lot of Italian recipes, especially those for pasta sauces. You only n ed a few spices and some olive oil to make a marinara sauce. Passata is also used as a base for pasta sauces like Bolognaise or vodka, as well as in dishes like eggplant parmigiana or lasagna.
Tomato passata is the perfect base for a thick tomato soup. It gives t e soup a rich texture and a fresh tomato taste that is often welcome in the winter. It gives you more vitamin C, which is important for keeping colds and sniffles at bay.
In Stews and Casseroles
Don’t just stick to passata when cooking Italian food. Because pasta is not seasoned, it makes a great tomato base for dishes like Indian curry, butter chicken, or Irish stew.
Where to Buy Tomato Passata?
Passata is more expensive than regular canned tomatoes, but the flavor and brightness of the tomatoes make up for the price. If you can t find tomato passata at your local grocery store, try delis, Italian grocery stores, and, of course, online. Corbara, P mi, and Mutti are well-known Italian brands for their sweet, rich tomato taste.
If you can t find these brands, look for “strained tomato” jars or boxes (not cans). Check the ability to see what’s in it. The best tomato passata only has tomatoes and salt in it. Most of the time, you can buy tomato passata in glass bottles or jars at the store. Check the label. If it has things in it, like onion, oil, or celery, it can’t be called “tomato passata” because that’s against the law in Italy. Tey is tomato sauce.
How to Keep it Fresh?
Cans of tomato passata that are tightly sealed will last up to a year if they are kept in a cool, dry place. The can must have a vacuum seal. To make sure e that everything was done right, the lid should not click when pressed after sterilization.
If it does, that means that the operation was not done right. The easiest way to store tomato puree is to put it in an ice cube tray and freeze it. Please put it in a Ziploc bag or a Tupperware container and keep it frozen until you need it. When it freezes, it stays good for three months. To use the Ziploc bag again, remove it and put it in warm water. Tomato passata or tomato puree will become liquid again. Use it to ake whatever tasty dish you want.
Don’t keep tomato juice in the freezer for more than a week if you want to keep the nutrients and taste. Even though it’s best to use fresh, leftovers or extras can be kept in containers with tight lids in the fridge. After each use, close the container and put it in the refrigerator immediately.
Tomato passata is tomato puree that has been strained, and the seeds are taken out. It is usually raw and has no flavor. Passata is a traditional Italian sauce made with San Marzano tomatoes, salt, and basil. It is the main ingredient in most tomato-based sauces. You can use tomato passata anywhere you would use diced, crushed, or pureed tomatoes.
It has a bright, intense tomato flavor that will give any dish a taste of summer. Tomato passata tastes sweet and bright, like drinking a fresh tomato. It doesn’t have the acidity of tomato paste or canned tomatoes and is as close as you can get to fresh tomatoes. If you can t find fresh tomatoes that taste good for your recipes, the next best thing is tomato passata.
Tomato puree is useful in a lot of recipes. To make tomato purée, wash ripe tomatoes and cut off the stem and leaves. Some processors also take the tomato’s skin off. It can be lanched or not, depending on the person. But blanching will loosen the skin and partially cook the food to keep the color and taste. Blend until smooth with a blender or food processor. It should look like a puree that can be poured. Add a little e water if it’s too thick. You now ha e a tomato puree that tastes great.