The main difference between passata and tomato paste is that passata is uncooked and strained tomatoes while tomato paste is a cooked super-concentrated paste of tomatoes.
Passata and tomato paste are two different tomato products available on the market. Tomato paste is a cooked product while passata is not. This gives passata a fresh flavour and tomato paste a more intense flavour. In addition, tomato paste has a thicker consistency than passata.
Key Areas Covered
1. What is Passata
– Definition, Content, Use
2. What is Tomato Paste
– Definition, Content, Use
3. What is the Difference Between Passata and Tomato Paste
– Comparison of Key Differences
Passata, Tomato Paste, Tomato Passata, Tomato Puree
What is Passata
Passata, more commonly known as tomato passata, is uncooked and stained tomatoes. Sometimes, it is also known as tomato puree, especially in the US. Passata contains pure tomato – there are no flavourings or additives. Since passata has been strained of seeds and skin, it’s smoother than crushed tomatoes. However, depending on the brand, some passatas can also be chunkier.
You can use passata to make quick pasta sauces and soups, especially when you don’t have to simmer for a long time. It’s especially suitable for recipes that call for a fresh tomato flavour, not a cooked down the flavour.
Passata originated in Italy, but it used throughout Europe. Passata used to be difficult to find in some localities, but it is now slowly becoming more common in grocery stores. If you can’t find passata in your nearest grocery store, the best substitute you can use is tomato puree.
What is Tomato Paste
Tomato paste is a thick paste made by cooking tomatoes for several hours and straining out the seeds and skin. To make tomato paste, all you have to do is cook tomatoes for few hours to reduce their water content, strain the skin and seeds from the mixture, and continue to cook until the mixture gets a thick and rich consistency. Store-bought tomato paste often includes a stabilizer such as citric acid and salt, and sometimes herbs and spices. These tomato pastes are made through industrial processing plants. There are also double concentrated and triple concentrated tomato pastes in the market.
In tomato pastes, the degree of concentration is usually in a range between 18% and 28%/. For example, you have to have 5-6 kg of tomatoes to make 1 kg of tomato paste. Generally, tomato paste is an ingredient that helps to add extra colour and flavour to recipes. They are perfect for dishes like meat sauce, soups and stews, which require long cooking times.
Difference Between Passata and Tomato Paste
Passata or tomato passata is uncooked and stained tomatoes while tomato paste is a thick paste made by cooking tomatoes for several hours and straining out the seeds and skin.
While passata is uncooked, tomato paste is cooked down to be thick and extra concentrated.
Passata has a thinner consistency than tomato paste.
In addition, passata can be used for recipes that call for fresh tomato flavour and recipes that have a shorter cooking time while tomato paste is used for recipes that call for intense flavours and longer cooking time.
In brief, passata or tomato passata is uncooked and stained tomatoes while tomato paste is a thick paste made by cooking tomatoes for several hours and straining out the seeds and skin. Passata has a fresh flavour while tomato paste has a more intense flavour. Besides, tomato paste has a thicker consistency than passata. Thus, these are the main differences between passata and tomato paste.
1. Velden, Dana. “What Is Tomato Passata, and How Should I Use It?” Kitchn, Apartment Therapy, LLC., 2 May 2019, Available here.
2. Bruner, Victoria. “What Is Tomato Paste & How to Use It.” EatingWell, Available here.
1. “Gusto Rosso Passata Di Pomodoro: Tomatensauce in Glasflaschen” By Marco Verch (CC BY 2.0) via Flickr
2. “Oro tomato paste in an opened small can on white background” By Marco Verch (CC BY 2.0) via Flickr