Tomato Passata makes the perfect tomato base for a lot of dishes. It is basically salted, uncooked tomatoes that have been pureed (after being strained of their skins and seeds).
It differs from tomato paste, tomato puree and tomato sauce in that these have been cooked and processed to varying degrees.
I use passata a lot because of its blank canvas versatility. I can build flavours into it to make rich pasta sauce. This sauce can then be reduces to make thicker tomato concoctions such as a sauce for Beef Parmigiana.
Dietary Info: Check the labels of a particular brand but home-made it is great for vegetarians and is gluten free.
This particular cooking ingredient is in PK’s Essential Pantry Cupboard Contents.
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