Tomato Passata
Tomato passata, also known simply as passata, is a smooth, uncooked tomato purée that has been strained of seeds and skins. Originating from Italy, passata serves as a convenient and versatile base for sauces, soups, and stews.
Made from fresh, ripe tomatoes that are crushed and strained, passata has a vibrant red color and a rich, concentrated tomato flavor. Its smooth texture makes it ideal for creating silky sauces without the need for additional cooking or blending. Passata is a staple ingredient in Italian cuisine, used in dishes such as pasta sauces, pizza toppings, and tomato-based soups. With its pure tomato essence and convenience, passata simplifies the process of achieving authentic Italian flavors in homemade dishes.
Store tomato passata in a cool, dark place, such as a pantry or cupboard. Once opened, refrigerate any unused portion and use it within a few days.
Alternatively, transfer the passata to an airtight container and freeze it for longer storage.
Leftover tomato passata can be refrigerated for a few days or frozen in ice cube trays for portioned use in future recipes.
The straining process used to make passata removes seeds and skins, resulting in a smooth texture and concentrated flavor.
Passata can vary in thickness depending on the type of tomatoes used and the level of straining during processing.
The natural sugars in tomatoes caramelize during cooking, enhancing the depth of flavor in dishes made with passata.
Use tomato passata as a base for homemade pasta sauces, such as marinara or arrabbiata.
Stir passata into soups, stews, or braises to add depth of flavor and a rich tomato base.
Spread passata over pizza dough before adding toppings for a classic pizza sauce.
Tomato passata is a good source of vitamins A and C, as well as antioxidants like lycopene. It is low in calories and fat, making it a healthy addition to various dishes.
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