Tomato puree vs passata, what's the difference?

Anyone who's ever stood in front of the produce aisle knows the feeling. You're standing by the tomato products and wondering: what's the difference between tomato paste and passata? They both look like crushed tomatoes in a can or bottle, but what happens in your dish if you choose one over the other?

What is tomato puree?

Tomato puree is a concentrated tomato paste. It's made by first cooking tomatoes and then straining them. This results in a thick, concentrated paste. Tomato puree is usually prepared by cooking the tomatoes long and slowly, which gives the product its deeper, earthy, and slightly bitter flavor.

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What do you use tomato puree for?

Looking for extra depth and concentrated flavor in dishes like stews, soups, or sauces? Then tomato paste is an excellent choice. Its rich texture can enhance your dish without the need for a large amount. You can use it as a base or as a flavor enhancer.

You know it, that moment while cooking when you think, "Something's missing." A heaping spoonful of tomato paste can literally give the sauce the necessary punch, leaving you completely satisfied.

What is passata?

Passata is a smooth, strained tomato sauce without the skin or seeds. It's made by briefly cooking fresh tomatoes and then straining them. This creates a more fluid consistency than tomato puree. Passata often has a fresher, fruitier, and slightly sweeter flavor.

What do you use passata for?

Passata is ideal for dishes that require a lighter, milder tomato flavor. Pasta, pizza, and other Mediterranean dishes often benefit from passata because it emphasizes the tomato flavor as a base without feeling heavy. It also makes a perfect sauce that you can quickly season with your favorite herbs or spices.

Unlike tomato puree, passata adds volume to a dish without making it heavy. This makes it ideal for adding that pure, fresh tomato flavor to your dish.

When do you choose which?

The choice between tomato puree and passata depends entirely on the desired end result of your recipe. Does your sauce need more body and depth of flavor, or do you prefer to emphasize the light, fresh taste?

Deep taste

If you're preparing a dish that benefits from a robust tomato flavor, such as a classic Bolognese or a hearty stew, we recommend using tomato paste. Its concentrated flavor creates that characteristic depth and a solid base. The prolonged simmering process allows the flavors to blend effortlessly, allowing the tomato paste to fully develop.

Light taste

On the other hand, you use passata for dishes where you want a subtle, fresh tomato flavor, such as a simple pasta sauce or a light tomato soup. Passata is also perfect for those moments when you want to quickly prepare something healthy and fresh without the need for a long simmer. Make a base of passata, add your favorite herbs, salt and pepper, and perhaps a drizzle of olive oil. In no time, you'll transform a simple meal into something delicious.

Small tips for people with a big hunger for flavors

If you have both ingredients in your kitchen, you know that combining them offers the best of both worlds. Try using a spoonful of tomato puree and deglazing it with passata for a balanced result. The puree provides the intensity, and the passata adds the freshness. This way, you combine the warmth and depth of tomato puree with the bright flavor of passata.

A solid base is what carries a dish. Both ingredients have their own strengths and can transform a dish in their own way. Think of that time when it just didn't achieve the right depth or freshness. The key is knowing when and how much of each ingredient to use.

Now that you're armed with the knowledge of tomato paste and passata, you won't have to hesitate the next time you're at the grocery store! Make the right choice and surprise yourself with a balanced and flavorful meal.