Tomato preparations such as paste or passata are an indispensable ingredient in many dishes. Although the two products are sometimes confused with each other, they differ in both their preparation process and their use in the kitchen. When should you use tomato paste and when should you use passata?

How is tomato puree made? A healthy and tasty basis for many dishes

  • Tomato paste is a product made from whole tomatoes that are heated and then crushed, often along with the skin.
  • Compared to passata, the paste has a thicker consistency and may contain small pieces of pulp and seeds.
  • It does not go through a thorough process and therefore retains a more “homemade” character.

Tomato paste is versatile – it can be used as a base for soups, sauces and one-pot meals. Thanks to its rich taste, it is excellent as a side dish to meat, e.g. into stuffed cabbage leaves or as an ingredient in sauces.

  • Due to its natural structure and less intensive production process, tomato puree retains slightly more vitamins and nutritional values ​​compared to other preparations.
  • It also has a deep and natural tomato flavor.

Tomato passata – how is it different from puree?

  • Due to the preparation process, tomato passata is more homogeneous and smoother than puree.
  • The tomatoes are peeled and seeded and then passed through a sieve to achieve a velvety texture.

Thanks to this, passata becomes an ideal ingredient for meals, which require a fine texture such as pasta sauces.

  • In addition, the passata is preheated during the production process, which significantly shortens its subsequent cooking time.

It is the ideal choice when you want to prepare food quickly. Thanks to its smooth structure, it is ideal as a base for creamy soups and sauces, as it does not need to be mixed afterwards.

However, it should be borne in mind that due to its liquid consistency, it may require additional thickening in some dishes.

When to choose passata and when tomato puree? Pay attention to this detail

The main difference between passata and tomato paste is the consistency and method of preparation, which affects their use in cooking. If you want a velvety pasta or pizza sauce, passata is the best choice. Tomato puree, on the other hand, will be suitable for dishes that will be appreciated for their slightly more pronounced structure, such as stewed meat or traditional tomato soup.

When choosing between passata and overpressure, it is good to pay attention to the composition – it is best to choose those that contain only tomatoes and a small amount of salt. This will ensure that our meals are not only tasty, but also healthy.

Tomato puree – must not be missing in any kitchen. How do you prepare it at home?