Passata is a cornerstone in Italian cuisine, revered for its simplicity and versatility. This smooth, sieved tomato purée is a staple in kitchens worldwide, where it’s used to create rich sauces, soups, stews, and more. But what exactly is passata, and why is it so integral to cooking?

ORGINS OF PASSATA

Passata's origins can be traced back to traditional Italian households, where it was, and still is, made during the peak of tomato season. Families would gather to prepare large batches, bottling the passata to last through the winter months. This practice was essential for preserving the fresh taste of summer tomatoes when fresh produce was scarce. The name "passata" comes from the Italian verb "passare," meaning "to pass," referring to the process of passing the tomatoes through a sieve or mill to remove seeds and skins.

HOW IS IT MADE?

Passata, tomato paste, and canned tomatoes are often confused, but they each have distinct characteristics and uses. Tomato paste is highly concentrated and used to add intense tomato flavor to dishes in small amounts. It is cooked down until thick and reduced, often with added salt. Canned tomatoes, on the other hand, are whole or chopped tomatoes that are preserved in their juice. They offer a chunkier texture and are commonly used in stews or casseroles where a more rustic feel is desired.

Passata falls somewhere between these two. It offers the fresh flavor of tomatoes without the intensity of paste or the chunkiness of canned tomatoes. Its smooth texture makes it ideal for dishes that require a more refined consistency.

STORING & USING

In the kitchen, passata is a time-saver, especially when you want to avoid the mess of peeling and sieving fresh tomatoes. It’s also a healthier alternative to pre-made sauces, as it contains no added sugars or preservatives. Passata is incredibly versatile and can be used in countless recipes. Its smooth texture makes it perfect for creating a base for sauces, particularly in pasta dishes like Bolognese or lasagna. It can also be used in soups, such as minestrone, or in stews and casseroles to add depth of flavor and richness.

One of the key advantages of using passata is its consistency. It is thicker than canned tomatoes but not as concentrated as tomato paste, making it ideal for recipes where you want the tomato flavor to be prominent without overwhelming other ingredients. Additionally, because it is uncooked, passata retains a fresh, bright tomato flavor, which can be enhanced with herbs, garlic, or a splash of olive oil during cooking.

Once opened, it should be stored in the refrigerator with the lid tightened and used within a few days. For longer storage, unopened bottles can be kept in a cool, dark place for several months.

OUR PASSATA

CHEF CENTO'S RECIPES

Looking for some recipe inspiration? Chef Cento has curated a collection of his favorite, mouthwatering recipes that showcase the versatility and richness of Passata. These recipes are designed to bring out the best in our traditional and rustica passata. Whether you're cooking for a special occasion or preparing a weeknight meal, Chef Cento’s top recipes will help you elevate your dishes with the authentic taste of Italian tomatoes.