Culinary Notes
The "Raw" Rule: Because Passata is often less cooked than tinned tomatoes, it retains a sharper, "raw" acidity. It usually requires at least 15–20 minutes of simmering to mellow the acid and develop a sweet sauce flavour. It is not an "instant" sauce like Ketchup.
The Texture Advantage: It is the superior choice for smooth soups, children's pasta sauces (no "bits" to complain about), and authentic Pizza Sauce. Using tinned chopped tomatoes for pizza releases too much water and makes the dough soggy; Passata is thicker and smoother.
Glass vs. Carton: Passata is traditionally sold in glass bottles. This is superior to tins because the acidity of the tomato doesn't react with the glass. If you buy it in cartons/Tetra Paks, ensure you use it all, as you cannot re-seal them as effectively.
Seasoning: Most passata is just tomatoes and salt (sometimes a little citric acid). It is a blank canvas. It needs herbs, garlic, and onions to become a sauce.
