Is Tomato Passata the Ultimate pasta sauce?
What is tomato Passata?
Tomato Passata is a puree produced from ripe red tomatoes that have been drained of seeds and
skins. Preservatives, flavourings, salt, or water are not added to the contents of the glass jars or
bottles. It sometimes comes with a few fresh basil leaves, but that’s about it.
In a nutshell, it’s nothing but tomato juice and pulp.
In Italy, it is a common ingredient in many dishes. It can be found in a variety of
pasta sauces, including Bolognese, spaghetti alla Marinara, and penne alla Vodka.
Many people are unaware that in Italy, tomato Passata is poured on pizza, which is then seasoned
with salt, extra virgin olive oil, and oregano or fresh basil.
Definitely, it makes gloriously rich tomato-based sauces since it’s uniform and smooth, unlike
crushed or diced tomatoes.
Though they’re more frequently available these days and cost about the same as canned
Is Passata similar to tomato puree, paste or canned?
Tomato puree: In the UK tomato sauce is what is known as ketchup, which is a sweet tomato
sauce with flavourings, much different to Passata which offers a more natural flavour, consistency,
process and ingredients.
Tomato paste: Passata has a thinner consistency and a milder flavour than tomato paste, which
has a thicker consistency, a stronger tomato flavour, and is sour. See how to produce a tomato
paste-based Tomato Passata replacement.
Canned tomato, crushed (or chopped): Crushed tomato features thick crushed particles of tomato floating in thinner tomato juice. Tomato Passata is thicker and smoother, whereas crushed tomatoes must be simmered for a long time to break down into a thick sauce.
How to use Passata?
It produces richer, more robust tomato-flavoured pureed. It’s ideal for making rapid pasta dishes and soups if you can’t or don’t want to boil for a long time (e.g. 30 minutes+) to break down the chunks of crushed or diced tomato that would otherwise be required to thicken the sauce.
What can you use instead of Passata?
1- Tomatoes in a can
It’s the closest imitation of Passata, one can of tomatoes (with the liquid) equals around 1/2 jar of Passata. However, in this version, the seeds, haven’t been removed and the tomatoes are still whole (or chopped) rather than pureed.
2- Marinara Sauce / Pasta Sauce
Passata is slightly more concentrated than commercial tomato pasta sauces. They may contain extra flavours such as onion or basil, which may or may not be beneficial. You may either use a 1:1 substitution or dilute the pasta sauce with a little water to make it more Passata-like.
You probably won’t notice the difference in a recipe where you’ll be boiling the sauce anyhow, as there are many natural and delicious pasta sauces.
3- Tomato Paste
Tomato paste is simply tomato Passata that has been condensed three times.
Tomato paste is less watery than tomato sauce yet tastes remarkably similar.
To make it, you should combine one part of tomato paste with two parts of water.
The Ultimate recipe: Sausage ragu with spinach pasta bake
- 6 skinned, high-quality fresh Italian sausages
- 1 bottle of Mutti Tomatoes Passata
- 1 tablespoon chopped oregano (or 1 tsp dried)
- Your favourite pasta (500g bag)
- 400g spinach pack
- 2 tubs of 350g cheese sauce that has already been produced (use a full-fat one if
- Nutmeg, freshly grated
- 100 g grated parmesan cheese
- 1 beaten egg to glaze
STEP 1: Brown the sausages in a large frying pan, breaking up the flesh with a wooden spoon. Remove any excess grease from the pan, whisk in the Passata, bring to a boil, then season with oregano. Cook for 10 minutes.
STEP 2: Cook the pasta for 2 minutes less than the package directs, reserving part of the cooking water, then drain, chill under cold water, and drain once more. Meanwhile, wilt the spinach in a colander with a saucepan of boiling water, then press off all the liquid. To loosen the spaghetti, combine it with the cheese sauce and some of the conserved water.
STEP 3: Combine the meat sauce, spinach, nutmeg, and spice in a large mixing bowl.
After that, add a third of the Parmesan, the cheesy pasta, a pinch of nutmeg, and the remaining cheese. Wrap with plastic wrap and freeze. Defrost for 8 hours at room temperature. Preheat the oven to 200 degrees Fahrenheit/180 degrees Fahrenheit fan/gas 6. Bake for 40-45 minutes, or until the dish is golden and boiling hot.
And enjoy with your loved ones this delicious dinner!