What do you use passata for

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. Pomi is one brand that sells them and is found in grocery stores. I am trying your recipe for a few adaptations. I only had tomato paste so I used that. I also added sun dried tomatoes and kalamata olives. It smells delicious! Looking forward to dinner! Thanks for sharing! Hi Nagi. Normally I buy Australian grown tinned crushed tomatoes.

A few weeks ago I was excited to find jars of Australian grown tomato passata. Here in Sydney. Great product. Yes it is slightly different from the crushed tomatoes. Australian grown. You do such a good job on this website.

Hi, thanks so much for explaining what Passata is. Thank you again! Thanks for the information on passata…. 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. What do you think? Thanks Nagi. It turned out quite nice. It did taste different, but it was a nice substitute. I am on a diet sigh but I am drooling at your inviting photos. Your videos and photos are not only helpful they are truly beautiful and so professional. So if I am on a diet, why am I scouring your wonderful and tempting website?

A tasty alternative to baked beans, this recipe will spice up your jacket potatoes no end. You can't beat piping hot cheese and tomato on a thin, crispy pizza base - this version is ready in just 35 minutes. This everyday, freeze-ahead supper combines tomatoes with a creamy cheese sauce - a perfect family meal. This is easier than you think to make and is so delicious, make double and pop one in the freezer.

This simple marinade turns pork ribs into a sticky, barbecuey nibble and is a real hit with the kids. Chilli beans spice up a baguette filling - this recipe is a good source of folic acid and costs around 70p a head. This sort of family meal is well worth making in bulk so you can eat one now and freeze the rest for later. Cooked with butter, cashew nut butter, tangy passata and plenty of spices, this chicken curry is rich, indulgent and ready in less than an hour.

Superhealthy and lower in fat than a traditional lasagne, this version is also a lot quicker to assemble. This tasty pizza contains less than calories per serving — generously topped with peas, leeks, peppers and cherry tomatoes to ramp up the veg count. This superhealthy veggie curry will appeal to the tastebuds of vegetarians and meat eaters alike. Smart and sophisticated tomato and saffron tart for a special occasion.

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Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more. As with pomodori pelati canned peeled whole tomatoes , passata is traditionally made in late summer, during peak tomato season, as a way to preserve harvested tomatoes for the rest of the year. Passata, on the other hand, is meant to be used as a quick and easy alternative to canned whole tomatoes, making it perfect for soups, sauces, and stews that call for a smooth tomato product.

Use passata in place of canned whole peeled tomatoes in recipes that call for milling, blending, or hand-crushing tomatoes to a smooth consistency. Reach for it when making Jewish-style braised brisket , tian , and even tomato soup.

You can continue with procedures outlined in the recipe to turn it into a classic fresh tomato sauce for pasta. The key to great passata is ripe, flavorful tomatoes and minimal simmering time. Tomatoes are cut into chunks, and briefly simmered in large pots to soften their pulp and skin, allowing them to begin breaking down and releasing liquid. It's then seasoned lightly with salt and sometimes basil. Generally speaking, we recommend seeking out plain tomato versions that omit the basil for more control over how you season your dish.

After the passata is poured into bottles, it's then placed in boiling water for sterilization. Unlike heat-and-serve tomato sauce, which is cooked down to a noodle-coating consistency and heavily seasoned with salt, sugar, and herbs, passata is much less of a finished product—it's a building block that delivers bright, unadulterated tomato flavor.

Traditionally, passata production is an annual family event, with everyone assigned to specific tasks—sorting, washing, and cutting the tomatoes; monitoring the simmering process; working the passapomodoro; or the most important job of all: seasoning the passata before bottling. Once all the passata bottles are sterilized and cooled, the year's supply gets divvied up among the family members, and the countdown begins for next year's passata party.

That's not to say you need to befriend an Italian family and take on a role in their tomato processing operation in order to get your hands on some passata.

In recent years it has become a lot easier to find jarred and boxed passata in grocery stores throughout the US and, of course, online.