Why use passata

I also hear Mutti is very popular in Italy — an endorsement if there ever was one! Mutti is not much more expensive than any other brand over here. Tomato paste — Passata is thinner and less intense flavoured than tomato paste which has a much thicker consistency, a very intense tomato flavour and is more sour.

See how to make a Tomato Passata substitute using tomato paste. Crushed or chopped canned tomato — Passata has a thicker and smoother consistency, whereas crushed tomato has thick crushed bits of tomato suspended in thinner tomato juice.

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 the same as 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. Chorizo Risotto. Meatball Soup. Meatloaf with Marinara Sauce. Seafood Spaghetti Marinara. You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. Making it for a very unwell friend. Cheers Joy. Nagi, My hubby says I can never make a good Bolognaise.

After reading your one pot recipe , must give it a try. With a bit of hope they can continue to supply. Most good brands seem to only last a short while up here before home brands replace them. Looking forward to making your one pot Spaghetti.

Hi Nagi, im from the US and new to your blog. Just wanted to say I am so excited to try your recipes. I have been looking online and found that passata is known as Strained Tomatoes here in the US. Basically they are quickly blanched, then peeled and canned. This is a favourite amongst chefs and home cooks as whole peeled tomatoes are extremely versatile. Have you tried biting into a cherry tomato vs a regular tomato? Toma-toes or To-ma-toes? Tomato Passata What is it?

Asked 3 years, 10 months ago. Active 3 years, 10 months ago. Viewed 8k times. When making real Ragu, what really is the specific difference between using tomatoes so, for say 1kg of meat, a big pile of tomatoes, chopped and cooked-in for many hours as the last step using Passata so, for say 1kg of meat, a few cups of Passata, cooked-in for many hours as the last step What really is the specific actual difference in outcome or perhaps in procedure?

Improve this question. Fattie Fattie 1 1 gold badge 6 6 silver badges 23 23 bronze badges. If someone thought it was a duplicate they'd probably have just said so.

I don't know why someone downvoted, but your reaction is a great demonstration of why people often don't explain. The most obvious reason I can see is that you seem insistent on deep differences chemistry? For what it's worth, I wasn't actually sure about that it's not very common in the US, seems like more of a UK or Europe thing. In the end I just googled it. I see you've placed a bounty. Can you clarify what more you're looking to learn?

The bounty will certainly get you attention, but people may not really know what else to tell you beyond what's already been said. Add a comment. Active Oldest Votes. Improve this answer. And if you WANT chunks of tomato in your sauce, then obviously fresh tomatoes are better.

Fattie: Jefromi's answer seems right to me. Also, passata will help you out in the winter