Jobs & Education1 min ago
passata??
8 Answers
i have a recipe which requires 1/4 pt of passata.what is it please??
Answers
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KC -
This tells you all about it and tells you what you can substitute for it I think:
http://www.ochef.com/603.htm
BBWCHATT
The old lady in Chattanooga, Tennessee, USA
http://www.tesco.com/superstore/xpi/6/xpi59381 696.htm
It can be used in home made pizzas and as others have said, is in the tinned tomatoes aisle
It can be used in home made pizzas and as others have said, is in the tinned tomatoes aisle
The link I gave you says:
Finally, we came across two British books A Cook's Guide to Italian Ingredients (Canada, UK) and La Cucina Italiana (Canada, UK) that seemed to agree on a definition for passata: "sieved red tomatoes." Depending on the degree of sieving, the pulp can be perfectly smooth (polpa di pomodoro) or slightly chunky (passata rustica). So passata � at least according to some Brits � is skinned, seedless, unflavored, uncooked tomato pulp, either slightly chunky or smooth.
We buy it all the time in our supermarkets in bottles, cans, or cartons, and it is essentially crushed tomatoes.
If you can't find it in a store on this side of the Atlantic (apparently it's just pouring off the shelves in the UK), you can drain and sieve canned tomatoes to make uncooked passata in any quantity you need. A food mill will work especially well for this.
If you recipe is from a British source, you'll probably be safe with sieved tomatoes. Obviously there is a richness and complexity of flavor in the cooked passata recipe that will be lacking if you use plain sieved tomatoes in other recipes.
In general, don't substitute tomato paste for passata unless the recipe calls for a very small amount, as tomato paste is both too concentrated and too sweet to stand in for large quantities of passata.
Finally, we came across two British books A Cook's Guide to Italian Ingredients (Canada, UK) and La Cucina Italiana (Canada, UK) that seemed to agree on a definition for passata: "sieved red tomatoes." Depending on the degree of sieving, the pulp can be perfectly smooth (polpa di pomodoro) or slightly chunky (passata rustica). So passata � at least according to some Brits � is skinned, seedless, unflavored, uncooked tomato pulp, either slightly chunky or smooth.
We buy it all the time in our supermarkets in bottles, cans, or cartons, and it is essentially crushed tomatoes.
If you can't find it in a store on this side of the Atlantic (apparently it's just pouring off the shelves in the UK), you can drain and sieve canned tomatoes to make uncooked passata in any quantity you need. A food mill will work especially well for this.
If you recipe is from a British source, you'll probably be safe with sieved tomatoes. Obviously there is a richness and complexity of flavor in the cooked passata recipe that will be lacking if you use plain sieved tomatoes in other recipes.
In general, don't substitute tomato paste for passata unless the recipe calls for a very small amount, as tomato paste is both too concentrated and too sweet to stand in for large quantities of passata.
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