Vegetables · Pickled & preserved

Tomato passata

Smooth, uncooked tomato purée strained of skins and seeds, sold in bottles or cartons as a ready sauce base.

Also called: tomato puree, strained tomatoes

A kind of tomato

Photo: Tabby, via Wikimedia Commons (CC0-1.0)

What it is

Passata is raw or lightly heated tomatoes pressed through a sieve to remove skins and seeds, leaving a smooth, pourable purée. It is thinner than tomato paste and smoother than crushed canned tomatoes. In the US it may be labelled tomato purée or strained tomatoes; 'tomato sauce' there is usually seasoned and cooked.

How it’s used

Quick pasta and pizza sauces
Base for smooth curries and makhani gravies
Soups and braises without chunks
Simmered with meatballs

Characteristics

Taste: Fresh, sweet-tart tomato flavour, less cooked than canned tomatoes.
Texture: Smooth and pourable.
When cooked: Reduces and thickens as it simmers; short cooking keeps a fresh taste.
Sold as: liquid, canned
Cooking uses: Commonly cooked, Suitable for boiling
Common in: Italian, British, Indian, Mediterranean

Storage

Pantry-stable. Unopened bottles and cartons keep in the pantry. Once opened, refrigerate and use within a few days, or freeze in portions.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Nutrition per 100 g

Energy: 38 kcal
Protein: 1.65 g
Carbohydrate: 8.98 g
Fat: 0.21 g
Fibre: 1.9 g
Sugars: 4.83 g

USDA FoodData Central: Tomato products, canned, puree, without salt added.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Canned tomatoes — Blend and sieve if you want it smooth; same quantity.
Tomato paste — Dilute about 1 part paste to 2–3 parts water; tastes more cooked.