Tomato passata
Tomato passata is a smooth, strained tomato preparation used for sauces; commercial examples are heat-treated rather than universally raw.
- Texture
- Smooth and strained
- Kitchen reference
- Quick pasta sauces
Straining and heating
Cirio describes fine sieving to remove skins and seeds. Mutti describes heating, separation, concentration and pasteurization in its process. These manufacturer accounts explain why a blanket raw-tomato description is inaccurate. Exact temperatures and ratios belong to those processes, not to every product or a home-preserving instruction.
At the table
Use passata for brief cooking, including pasta sauces, white meat and eggs. Follow the tomato form called for by your recipe; concentrated paste is a distinct preparation.
Cook with it
Cavatelli al Ragù di Maiale
Ribollita
Tagliatelle al Ragù Bolognese
Sardinian lamb with artichokes
Brasciole pugliesi
Brodetto di pesce alla romagnola
Ferricelli con salsiccia pezzente e rafano
Fregula con carne di agnello
