Passata di pomodoro is made from ripe tomatoes which have been puréed and “passed” through a sieve to remove the skin and seeds. It is then stored in jars and boiled for 10 minutes and that will create a vacuum seal and allow the passata to last for a long time. Passata should not be confused with tomato puree which has a thicker consistency and is made by cooking and straining the tomatoes. Passata is less thick and can be used as a sauce for pasta whereas tomato puree is used for adding a touch of colour and flavour to many dishes.
To make a more tasty pasta sauce you can add fresh basil leaves, celery, carrots and a pinch of salt. The taste of a freshly made sauce is completely different to any sauce you can buy in shops; even the organic passata, which should have nothing added, never tastes quite the same.
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