In that case the only difference is the dilution, and they can be substituted 'downwards' (more dilution). Often the skin, seeds and stem of tomatoes are removed for purée. Tomato sauce is precooked, and available with a wide variety of ingredients, ranging from meat and mushrooms to onions, carrots, garlic and other vegetables. For example: 250g tomato paste + 500g water = 750g passata – approx the same as a standard jar of passata. In this form, it is generally sold in bottles or aseptic packaging, and is most common in Europe. Passata is an entirely different product, its main point of difference being the fact that it is not cooked. It has a very smooth consistency and is a perfect base for many sauces. Passata & paste have no seeds & residue, paste has water evaporated. Passata is viewed as superior to canned tomatoes, many cooks recommend it over other raw tomato products. Passata and canned tomatoes can pretty much be used interchangeably as they are very alike, only difference would be that passata takes out all the manual labour for you. I have done this, e.g. I used to add tomato puree but I've found if you leave it to simmer it thickens nicely. Tomato puree is tomatoes that have been blended up, usually without skins and seeds. Passata. The puree is called “passata” in italian. Canned (whole or diced, but mash them up to your preference) tomatoes...obviously these need to be cooked since you're starting from scratch basically. Tomato passata is a specific type of tomato puree that is not cooked and has had the skins and seeds removed. Usually comes in glass bottles. Puree will just give a more concentrated tomato flavour, so add as much passata as you want and cook it down to reduce the liquid Add message | Report nappyaddict Thu 22-May-08 13:52:34 Passata is just puréed tomatoes that have been sieved to remove any bits. Tomato passata is a specific type of tomato puree that is not cooked and has had the skins and seeds removed. Tomato paste is the thickest, and used to thicken sauces or flavor dishes. Press question mark to learn the rest of the keyboard shortcuts. Tomato paste should be treated as a "concentrate" ingredient. Often whole, peeled, uncooked (well, kinda cooked during the canning process), tomatoes that are great for mashing into things. Same as passata, seeds may be included. Usually comes in cans or jars, therefore even though it's considered "raw" was probably heated at some point during the canning process. I often make my own passata by diluting concentrated tomato paste. I like the garlic and herb passata that comes in a carton as a treat, it's like a ready made pasta sauce, just heat up and serve. I use them interchangeably. Passata is a thick sauce, which is used as a base for soups and traditional sauces, because of its sweet and creamy texture. Tomato purée is thicker than passata, and has a much more intense flavour. Passata is uncooked tomato puree. Great on braised meats when diluted with stock. Is the Coronavirus Crisis Increasing America's Drug Overdoses? A delicious soup can be prepared by pairing passata with white beans. No skins or seeds though. Basically use it on dishes that contain a lot of liquid that'll dilute it and absorb the tomato flavour. Passata offers fresh taste that can easily be manipulated in different recipes. You want to make a chunky tomato based sauce? Can be many things. Here we refer to purée as simply crushed and strained uncooked tomatoes (which is essentially passata), but in other countries purée is actually cooked down tomato "paste.". Tomato puree. making soup from puree instead of passata. As with pomodori pelati (canned peeled whole tomatoes), passata is traditionally made in late summer, during peak tomato season, as a way to preserve harvested tomatoes for the rest of the year. US terminology. Tomato Ketchup is significantly sweeter and more concentrated than tomato passata. No skins or seeds though. 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 known as Tomato Puree in the US (here’s a photo). Tomato passata looks exactly like tomato puree, but there are purees available for sale that have been cooked and also have some of the skin and seeds still inside. If a recipe calls for tomato passata, substituting sauce or paste has the potential to ruin the recipe. 99% of the time that you'll be using canned tomatoes would be to crush/strain them into a sauce consistency anyway. Tomato sauce (or Pasta Sauce) The list of ingredients you can find in a tomato sauce is more or less long, depending on the type of sauce.Tomato sauce can contain tomato passata or pulp and paste, in addition to oil and salt.Known as pasta sauce, sometimes you can find celery and onion as well. Dennis Gottlieb/Photolibrary/Getty Images. In the US, this is called tomato paste. But I have a surprise for you. Just one thing to add to that – AFAICT, "passata" is identical to "strained crushed tomatoes", so if you can't find the former but you can find a can of the latter, you're good to go. Fact Check: What Power Does the President Really Have Over State Governors? No – passata and tomato puree are different. Tomato passata and tomato sauce or paste have more easily identifiable differences. In the UK, tomato pureé is a double or triple tomato concentrate, a very reduced and thick tomato paste. The tomatoes are picked at their ripest state, parboiled and passed through a sieve with large holes. For those shopping in the United States, passata is not always easy to find. But the seeds haven’t been removed and the tomatoes are still whole (or chopped) rather than being a smooth puree. Canned Tomatoes. That said, you're going to get weird answers because of the difference in UK vs.