Passata - how to use?

Littlemiss-lotsofdebt

I've never used Passata before, but bought a huge 700g jar from Morrisons for next to nothing recently and was hoping it would replace the cook in sauces I tend to buy for spag bol, lasagne etc.

I'm planning to do a spag bol tonight and have only ever used sauces from the jar (I know, I know) Is it best to use passata or tinned tom's and tom puree? I'm getting overwhelmed with all the tomato choices!

Gingham_Ribbon

I'm a recent passata convert and I never buy tins any more. You can either make up a big batch of ready to use sauce to freeze in portions, or you can make up a couple of dishes and freeze them ready cooked.

Basic bolognaise sauce: Fry an onion in some olive oil until soft, add some crushed garlic for another minute. Add your passata, some mixed Italian herbs now if you're using dried (basil and oregano are good.) Simmer for a few minutes to let it reduce slightly and soften the herbs.

If you're making a big batch of bolognaise to freeze down, you might want to use a couple of onions, then add the meat/cooked lentils/tvp before you add the passata. Brown, then add the passata and herbs.

I do easy peezy curries and chillies using this method, but add different herbs and spices.

Passata is also great on home made pizzas or to make tomato soup.

ziggy2004

I love passata and only use tinned if i want a chunky sauce. I use basil and oregano and sometimes dried parsley to make a bolognese sauce can't do without garlic but add any veg i can get my hands on (yesterday was mushrooms and leeks as I had run out of onions) also love adding courgette or grated carrots as it is a great way to hide vegtables!

AussieLass

When I make spag bol I always use Heinz tomato soup. I find it a sweeter taste than canned tomatoes. We prefer it like that. I haven't used passata yet but I think I"ll try it for lasagne's and other recipes that state canned tomatoes.

sandhabibi

AussieLass wrote:

When I make spag bol I always use Heinz tomato soup. I find it a sweeter taste than canned tomatoes. We prefer it like that. I haven't used passata yet but I think I"ll try it for lasagne's and other recipes that state canned tomatoes.

Strange that I've just read this thread as tonight I was making spag bog and thought I had tinned tomatoes but they seem to have vanished so I used a tin of tomato soup with sweetcorn and rice in it and it was nicer then normal.:D

Rachie_B

i use a combo of passata and tinned toms usually for bolognese type sauces / pasta sauce etc

a quick chicken dish is to cut a slit in a chicken breast and place some feta in,place in an oven dish and pour over some passata

bake til chicken is cooked through

Quasar

Passata, which is the Italian for "strained" as in "filtered" (hope I'm correct with my English here...:p) is a basic ingredient which can be used for varied dishes. A passata can be of any vegetable.

In the case of tomatoes, it can be used as the basic component of tomato soup, bolognese sauce or pomodoro sauce, or in some case as a pizza topping. Or anything creative you may devise - just add ingredients to your taste.

Quasar

Rachie_B wrote:

i use a combo of passata and tinned toms usually for bolognese type sauces / pasta sauce etc

a quick chicken dish is to cut a slit in a chicken breast and place some feta in,place in an oven dish and pour over some passata

bake til chicken is cooked through

This sounds evilly delicious, Rachie B :drool:

se999

Some places call it seived tomatoes now, instead of passatta.

We've used it for ages.

You can buy versions now with garlic & sometimes onion already added, but the nicest tasting and probably the cheaper option is to add the onion & garlic yourself.

We use it lots in italian tomato based sauces, pizza toppings. It's brilliant in Goulasch with the rich tomato, onion, garlic & paprika, it makes a super sauce stew, but it's the wrong time of year for that unfortunately.

thriftlady_2

If you have an American recipe that calls for 'tomato sauce' (or should that be tomayto;) ) use passata,apparently it is the same thing.

If you see 'tomato paste' in American recipes it means tomato puree.

HTH

mandy_moo_1

hope i'm not being too dense here, cos i'd never heard of passata before this thread...but is it a lot cheaper to use, for example, when making spag bol, rather than buying tinned toms and tom puree?

Also meant to ask....do i just get it in a supermarket? and any ideas on how much it is? thanx