Passata is an Italian tomato purée commonly used for making pasta sauces and other tomato-based dishes.


What is passata I hear you say? Well, passata is simply an uncooked tomato purée with no seeds or skins. It originates from Italy and is a common ingredient in Italian recipes.

Its a common base for pasta sauces like ragù, puttanesca and lasagne! It’s a common addition to pizzas and other recipes like stews, curries, chillies, soups and other tomato-based dishes.

It can be sold in cartons, jars or bottles and it can also be called ‘passata di pomodoro’ or strained tomatoes.

As mentioned before true passata is strained uncooked tomatoes. When other ingredients like onions and garlic are added or it is cooked it is no longer passata it is classed as a sauce.

Canned tomatoes are a good replacement, as they break down when cooked or you could blend them if you want a finer texture.

Nutritional information

Passata is low in calories, there are about 60 calories per 100 grams of passata. It is also low in carbohydrates of which most is fibre.

Passata has decent amounts of vitamin C, vitamin A, vitamin K, and potassium.

Vitamin C is good for strengthening teeth and bones, helps with the absorption of iron, helping the immune system function properly and helps your body repair itself. Vitamin A helps your eyesight and also helps your immune system. Vitamin k helps prevent blood clots and potassium helps to reduce blood pressure.

Recipe suggestion: Pizza