Tomato Passata is an ingredient that I’m quite fond of, one I use regularly in tomato based sauces. Though increasing in popularly, it’s not as well known as crushed tomato and tomato paste so I though it would be helpful to do a little 101 on Tomato Passata. What it is, how to use it, why I love it so much.
Tomato Passata – what is it?
Tomato Passata is pureed strained uncooked tomatoes that is sold in tall bottles. It’s 100% tomato, no additives or flavourings. It’s smoother than crushed tomatoes and makes gorgeous thick tomato based sauces.
Traditionally in Italy, it’s made at the end of summer when tomatoes are ripe and juicy, then the passata is bottled and stored to be used throughout the year until the next tomato season.
How to use Tomato Passata
Tomato passata makes thicker, more intense tomato flavoured sauces than using the equivalent amount of crushed or diced canned tomatoes. It’s brilliant to use for making quick pasta sauces and soups, where you don’t simmer for a long time to allow chunks of crushed or diced tomato to break down and thicken the sauce.
Where to buy Tomato Passata
10 years ago, passata was relatively hard to find in Australia. Nowadays, it’s sold at major supermarkets (Coles and Woolworths) in the pasta section, as well as fresh produce stores like Harris Farms and of course Italian delis.
By weight, it’s usually slightly better value than canned tomato.
In the US, I’ve seen tomato passata even at Walmart! Also available on Amazon and of course, Italian groceries such as Eataly in New York.
Best Substitute for Tomato Passata
If you’re in American or Canada, the best substitute for tomato passata is tomato puree. Tomato puree is essentially the cooked version of tomato passata, and recipes I’ve made using tomato puree came out the same as when made using tomato passata.
Difference between Tomato Passata and….
- Tomato paste – Passata is thinner and less intense flavoured than tomato paste which has a thicker consistency and is more sour.
- Crushed canned tomato (or chopped) – Passata has a thicker smoother consistency, whereas crushed tomato has thick crushed bits of tomato in a thinner liquid. Crushed tomato needs to be cooked for a while to break down into a thick sauces, whereas tomato passata is already a thick sauce consistency.
- Tomato Sauce (US) – Tomato passata is not tomato sauce in the US (which is pureed tomato like passata but with flavourings added). (Note: Tomato Sauce in Australia is like ketchup. In America, Tomato Sauce is liked a canned version of tomato passata)
I love using tomato passata, and you can see all my recipes made using passata here. Here are a few examples:
Baked Ziti with Italian Sausage
I have been a big fan of yours for a few years receiving your weekly Emails and print at least 40% of your recipes and cook them too. I came across a recipe calling for “tomato passata”… with no idea what it was. I Googled it and “Recipe Tin Eats” was the second entry… of course. Thanks for the information on passata…
I’m cooking 2 of your recipes for lunch today. Realised that I was out of ketchup so substituted with passata for the slow cooked beef brisket… then I did a search for the difference and came back to your site. Not sure how it will go. Probably won’t be as sweet, but still has the brow sugar. What do you think?
Hi Gary, that’s fine, you can just add a little salt and sugar to balance out the passata! – N x
Thanks Nagi. It turned out quite nice. I didn’t any extra sugar or salt. It did taste different, but it was a nice substitute.
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Thanks so much Suzy that’s so kind of you!!! ❤️
Always looove to see passion in cooking (anything) I use your recipes a lot I must say ur explanation about products/ingredients helps me a lot. Together with those info, your recipe, other references, and my recipe- I often get the best (of course not the best for everyone but for me and my boyfriend) outcome. Thank you for posting and sharing recipes. Your passion, love, effort, and time are much appreciated! What a wonderful girl! Thanks!
Thank you so much for the great feedback ❤️
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