passata

Passata, or passata di pomodoro, is a smooth tomato puree used in Italian cooking as a base for sauces, soups, and other dishes. It is made from ripe tomatoes that are peeled, crushed, and passed through a sieve or mill to remove skins and seeds, yielding a bright, thick liquid with a consistent texture. Commercial passata is typically pasteurized to extend shelf life and sold in glass bottles, cartons, or plastic containers. It is different from tomato purée and tomato sauce: purée can include more solids, and sauce may be seasoned and liquidier; passata is usually unseasoned and simply tomato, offering a neutral base.

Preparation and variants: Traditional passata is prepared by briefly cooking chopped tomatoes, then homogenizing and straining them to remove skins and seeds. Some producers offer passata with added salt or herbs such as basil, or flavored varieties, but many home cooks use plain passata as a neutral starting point. In Italy, passata is valued for its bright tomato flavor and smooth texture, which allows easy adjustment of thickness and seasoning.

Uses: Passata serves as a versatile base for countless recipes, including pasta sauces, stews, soups, braises, and pizza toppings. It can be reduced to intensify flavor, or thinned with water or stock as needed.

Storage: Unopened passata is shelf-stable if pasteurized and kept in a cool, dark place. After opening, refrigerate and use within several days, or freeze for longer storage.