Questions about passata/tinned tomatoes.

ti1980

What do you prefer using when making pasta?
Tinned tomatoes are really versatile as they can be used in loads of dishes but what about passata?
How long does a jar of passata last once it has been opened? On the jar I opened today it says once opened use within 2 days but surely it will last longer?
Made a few portions of bacon and pepper pasta to freeze for work but still have half a jar of passata to use up and have no ideas what I can do with it except for more pasta. As freezer space is very limited I don't really want to fill it up with the same meal.
Also, does anyone know where I can get the cheapest tinned tomatoes from and/or passata?

Any ideas most grateful as ever. Thanks in advance.

Quasar

The passata must be stored in the fridge after opening and will last 4 or 5 days. After that expect to see mould.

You can use passata as a base for any tomato sauce for pasta: bolognese, sugo al pomodoro etc.

Or as a pizza topping.

I imagine you can use it in a nice soup, especially with a bit of basil in it. Maybe traditional tomato soup?

I don't know where you can get the cheapest products you mention, because I personally am rather fussy about ingredients for Italian food, which true passata is. You, see I am Italian myself...

Hope the above helps a little.

Katgoddess

I don't really have a preference between the two. You can use it as a tomato base for pizza. Morrisons do an economy version. Can't remember the exact price but its around 30p.

jenk_3

ti1980 wrote:

Made a few portions of bacon and pepper pasta to freeze for work .

What other ingredients did you use for these? They sound just what Im looking for - simple work lunches Do you eat them cold or reheat? If you reheat them how long do you mic them for?

Sorry for all the questions :rolleyes:

Emma

beadysam

I always seem to have an open bottle in the fridge - I chuck it in soups, stews, pies, curry, rissotto, and anything else really! I tend to use it instead of water for a richer taste. You can always freeze it into Ice cubes so you can drop it in your cooking as needed..?
SAM xx

apple_mint

My daughter won't eat tinned tomatoes but she will eat something made with passata ... she hates the texture of tomatoes (seeds / flesh). I use it as the base for spagetti bolognese but also throw it into ratatoui (spelling?). Asda do an economy version for around 34p

Mamabear

I'm only half italian (I find its the kind of blood thats best diluted :snow_grin ) so you may want to take my advice with a pinch of salt...

I use Lidl's passata and prefer it (esp when making ragu) as it is the only variety I've found that doesn't contain sugar (or 'acidity regulator' :rolleyes: ) and that includes the cirio, buitoni, pomi etc.

HTH
Anne

jenk_3

Mamabear wrote:

I use Lidl's passata and prefer it (esp when making ragu)

Anne, what else do you add to make your ragu?

Thanks

Emma

Mamabear

I could tell you but then I'd have to kill you

It takes at least 5 or 6 hours and the first hour is just chopping veg - I make a huge batch and freeze it in little pots - the purists would complain that the flavour is compromised in the freezing but I usually jazz it up when I defrost it - do you still want to know?

jenk_3

Mamabear wrote:

I could tell you but then I'd have to kill you

It takes at least 5 or 6 hours and the first hour is just chopping veg - I make a huge batch and freeze it in little pots - the purists would complain that the flavour is compromised in the freezing but I usually jazz it up when I defrost it - do you still want to know?

Well I may have to reserve a whole weekend to make this but YES I would love to know

Mamabear

OK Jenk, I'll type it out and post later.

Probably won't be until tonight as the lesser crested minx is waking up and will require entertaining on a grand scale.