Passata vs. Tomato sauce – what is different from the concentrate and how much do I add to the meals? Although both products contain tomatoes, they can be used for very different purposes. Knowing the difference will help you avoid any culinary mistakes and misunderstandings.

Passata and tomato concentrate consist of very popular red vegetables. In addition, they have a similar taste and appearance. In addition, they can sometimes be used interchangeably, although caution is recommended in this case. It is best to know the features of one and the other product to know what to use them for.

What is tomato concentrate? We use it mainly in soups and sauces

Virtually everyone knows the tomato concentrate. It is a product that can undoubtedly be described as the most commonly used in Italian cuisine. But what exactly is it?

  • The tomato concentrate is produced by a strong crushing of this vegetable and evaporating its excess juice.

For its production, tomatoes must be fresh and without any errors or damage. In the initial process, the vegetables heat up to 85 degrees Celsius and the skin is separated from the flesh. The processed tomatoes are cleaned and pasteurized in suitable containers.

Tomato paste is mainly used for:

  • wrapping the bottom of the pizza,
  • enriching the taste of the sauce for spaghetti,
  • Preparing tomato soup.

Just add one or two tablespoons to the broth and achieve the desired effect. It’s a little different with Passat.

What is Passata? The difference is in consistency. Much more is needed to achieve the effect

Pass is different from tomato concentrate the intensity of taste and consistency.

  • While adding a little concentrate to the sauce or soup, you must pour the entire bottle in the case of Passaty.

Nevertheless, many people appreciate it for its softer taste. The production of Passat is also a bit different. The tomatoes are first cut and then subjected to the process of puree. The composition of the product is usually very simple, although we can encounter the admixture of salt or a slight variation of paste with herbs – usually with basil.

Unlike concentrates, Passata does not need longer heat treatment and we do not have to cook it. All this because it is already cooked at the production stage. In the kitchen we can use it as a base for pizza sauce, but painting it on the bottom of the dough will not be a good idea. It is too light and casting and inevitably soaked. However, it will serve as well as:

  • ingredient in stuffed cabbage,
  • to pasta,
  • for storage.

It can also be thickened by adding a little concentrate that we already know. In addition to Passaty, another similar product can be found in grocery stores. It is a tomato paste that differs the presence of whole pieces of tomatoes. However, you should always be careful whether they are with or without skin.

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