Spotlight Series: All About Passata (Tomato Puree)
Spotlight Series: All About Passata (Tomato Puree)
Welcome to the world of Italian cooking essentials. Have you ever wondered what gives authentic Italian dishes their rich, robust flavor? The secret often lies in a simple, yet magical ingredient: passata. In this article, we'll dive into what is passata, how it's made, and why it's a must-have in your kitchen pantry. Perfect for both seasoned chefs and culinary newbies, this guide will help you discover the charm and versatility of passata.
Shop DeLallo Tomato Passata:
What is tomato passata?
Why you need passata in your pantry
Unlike chunkier tomato sauces and pastes, passata is silky smooth and bursting with fresh tomato flavor. It’s perfect for those dishes where you want rich tomato notes without the added texture.
Ultimate Versatility: One of the biggest reasons to keep passata on hand is its incredible versatility. It serves as an excellent base for a variety of dishes. Looking to whip up a quick marinara or pizza sauce? Passata to the rescue. Dreaming of a comforting tomato soup or a tangy shakshuka? Passata makes it easy. It’s also fantastic in stews, curries, and even as a salsa for a fresh twist.
Time-Saver in the Kitchen: In today's fast-paced world, finding shortcuts in the kitchen without sacrificing quality is a must, and passata is exactly that. Because it’s already strained and blended, passata cuts down on prep time significantly. No more blanching, peeling, and crushing tomatoes. Just open a jar of passata, and you're halfway through cooking.
Pure Tomato Goodness: Passata is typically made from ripe tomatoes and contains no additional spices or herbs. This means you get the pure taste of tomatoes, which allows you to control the flavor of your dishes more precisely. You can season it to suit your dish, making it an ideal base for your culinary experiments.
Health Benefits: Tomatoes are a treasure trove of nutrients, including vitamin C, potassium, folate, and vitamin K. They are also high in antioxidants like lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. Using passata in your cooking not only adds flavor but also contributes to a healthy diet.
Shelf-Stable and Economical: Another great reason to stock up on passata is that it has a long shelf life. It’s sold in glass jars or cartons that can be stored in your pantry for months, helping you reduce food waste. Plus, it’s cost-effective. With passata, you can enjoy the essence of gourmet Italian tomatoes without breaking the bank.
The origin of tomato passata and it’s brief history
Origins of Tomato Passata
The story of tomato passata begins in Italy where tomatoes found their way after being introduced to Europe from the Americas in the 16th century. Initially, tomatoes were met with suspicion and were even thought to be poisonous. However, by the 18th century, Italians had not only embraced tomatoes but had also started cultivating them extensively. The warm Mediterranean climate proved ideal for growing plump, juicy tomatoes.
As tomatoes grew in popularity, so did the need to preserve their fresh, summery flavor year-round. Italian families, particularly in the southern regions like Campania, began pureeing their ripe tomatoes and preserving them for use in the cooler months. This is how passata was born: out of necessity and a desire to capture the essence of fresh tomatoes.
A Brief History of Tomato Passata
Traditionally, making passata was a family affair. The process typically occurred during the late summer, a period Italians call "il tempo della passata" (the time of the passata). Families would gather to process bushels of ripe tomatoes, a ritual that involved boiling the tomatoes, passing them through a mill to remove skins and seeds, and then bottling the puree. This puree was then stored in cellars to be enjoyed throughout the year.
This tradition not only preserved the tomato harvest but also reinforced family bonds and community ties. Making passata was and still is a labor of love, a symbol of Italian home cooking, and a testament to the importance of preserving and cherishing seasonal bounty.
Modern Day Passata
Today, tomato passata is available worldwide and is cherished for its versatility and authentic flavor. While many still adhere to traditional methods, modern production has made passata accessible to all, without the need for a home garden or a cellar.
How is tomato passata made and what is it made of?
Our Passata is made with 100% Italian-grown tomatoes. The passata is made during prime-time tomato season, when tomatoes are at their best quality and flavor. Once they’re ready (from mid-July to mid-October), tomatoes are hand-harvested and taken immediately to our production facility for packaging that same day.
There, the tomatoes go through inspection, where only the best are selected. These tomatoes are smashed, puréed and then strained to remove all seeds and skins. Next, an evaporator machine is used to concentrate the tomato liquid to just the right consistency. The resulting tomato product is a bright red, silky smooth passata boasting a fresh tomato flavor.
Throughout the entire process, temperatures remain low to ensure the natural properties of the tomato remain intact and that the quality isn’t compromised. This is what gives passata its bright, fresh tomato flavor.
The Best Passata - The Delallo Difference
Why choose DeLallo Passata? It's all about the quality and care we pour into every jar. Our passata is crafted from vine-ripened tomatoes, picked at their peak of freshness and gently simmered to perfection. We use traditional methods to preserve the vibrant flavors and velvety texture that make our passata stand out from the rest.
But what really makes the Delallo difference? It's our commitment to purity. No additives, no preservatives—just the natural sweetness of tomatoes, concentrated into a smooth, pourable form that's ready to transform any dish. Whether you're whipping up a quick marinara sauce, a hearty soup, or a traditional Italian risotto, our passata offers a fuller, more robust tomato taste that will bring your recipes to life.
Ways to use passata (tomato puree) and recipes
Tomato passata can be used in any recipe that calls for tomatoes where it is not important that there be pieces of tomato, such as sauce, soup, and stew. It’s especially nice in dishes where you really want a fresher tomato flavor to come through rather than a cooked-down version.
Passata is perfect for chili and baked beans, a simple pasta sauce, summer gazpacho and even a spicy bloody mary or michaleda.
Tomato Passata: FAQ
What is tomato passata called in the USA?
In the USA, tomato passata is commonly known as "strained tomatoes" or sometimes simply as "tomato puree." It's a smooth, uncooked tomato product that has been strained of seeds and skins.
What are some tomato passata substitutes?
There are plenty of substitutes you can use without compromising on flavor. Here are some friendly suggestions:
Canned Tomatoes - Either whole or diced, canned tomatoes can be a great alternative. Just blend them until smooth for a passata-like consistency.
Tomato Puree - It's thicker and more concentrated, but it can be diluted with a little water to mimic the texture of passata.
Tomato Sauce - If in a pinch, tomato sauce can be a straightforward substitute, though it might be slightly seasoned or thinner than passata.
Fresh Tomatoes - Blend up some fresh tomatoes! This is a wonderful option in the summertime when tomatoes are at their peak. Simmer them to reduce and thicken the sauce a bit more.
Tomato Paste - A bit thicker and more concentrated, you can mix one part tomato paste with two parts water to create a homemade passata.
What is the difference between tomato passata and tomato puree?
Tomato passata is a type of tomato product that is typically made by pureeing ripe tomatoes and then straining them to remove the seeds and skins. The result is a smooth, uncooked tomato sauce that is quite fluid in consistency.
Tomato purée, on the other hand, is usually cooked and reduced a bit before being strained. This process gives it a thicker consistency and a deeper, more concentrated tomato flavor compared to passata. Tomato purée can also be used in a variety of dishes, from sauces to stews, and is great for adding a rich tomato essence.
What is the difference between tomato passata and tomato paste?
Tomato Passata: This is a smooth, uncooked tomato puree that has been strained to remove seeds and skins. It's like taking ripe, fresh tomatoes and turning them into a silky, flowing sauce without any chunks or bits. Passata is wonderful for dishes where you want a bright, fresh tomato flavor, like in soups, stews, or classic Italian sauces. It’s thinner than tomato paste and has a lighter flavor, which makes it perfect for enhancing recipes without overpowering them.
Tomato Paste: On the other hand, tomato paste is super concentrated and packs a punch in terms of flavor. It’s made by cooking down tomatoes for several hours, removing the seeds and skins, and then cooking it further to reduce it to a thick, rich paste. Because it’s so concentrated, you usually use just a small amount to deepen the flavor in sauces, stews, or marinades. It’s thicker, darker, and much more intense in flavor compared to passata.
What is the difference between tomato passata and canned crushed tomatoes?
Tomato Passata: This is a smooth, uncooked tomato puree that has been strained of seeds and skins. It's known for its silky texture and deep, concentrated tomato flavor. Passata is typically sold in glass bottles or cartons.
Canned Crushed Tomatoes: These are a bit chunkier and include bits of tomato flesh in a lighter tomato juice. Crushed tomatoes are cooked during the canning process, which can affect their flavor and texture slightly. They're perfect for recipes where you want a thicker, more textured tomato presence, like in chili, pasta sauces, or casseroles.
What is the difference between tomato passata and tomato sauce?
Tomato Passata: This is a type of tomato puree that's been strained of seeds and skins. It's known for its smooth, velvety texture and deep, concentrated tomato flavor. Passata is usually uncooked and comes in a slightly thinner consistency than some tomato sauces.
Tomato Sauce: On the other hand, tomato sauce is typically cooked and seasoned with herbs, onions, garlic, and sometimes vegetables or meats. It tends to be thicker and richer due to the longer cooking time which allows the flavors to meld together beautifully. It’s ready to use right from the can or jar.
Where can I buy DeLallo Passata?
Order DeLallo Passata online or find it at most major supermarkets across the country.